Enjoy the flavor of fall season by making this easy pumpkin cake recipe. For a little fun, I decorated the top with cream cheese using a distinct pattern. But feel free to decorate it in your own way. 🙂

My first time making this, it came out wonderful!

This is my husband's second fall favorite food. I must have pumpkin in the pantry at all times from October through Christmas.

Delicious and easy cake with yellow pumpkin and walnuts, sprinkled with plenty of powdered sugar. A German recipe you'll easily love.A few more tipsBefore removing the cake from the pan, let it rest for 10 minutes. Serve with powdered sugar. I put the pumpkin in the blender.

Fall has arrived, bringing with it pumpkin season, and it's the perfect time to try recipes made with this ingredient. I discovered this cake recipe a while ago and simply loved it. It's fluffy, moist, and perfectly sweet, plus it's super easy to make. You can bake it in individual cake molds or a large pan to slice. I hope you try it and fall in love with it as much as I did!

It's pumpkin season now!Let’s try this Pumpkin pound cake recipe!Super easy and yummy!!!Watch the video too:https://youtu.be/hc_hEMQmpeY▷ Daruma CookingHappy Cooking : )#pumpkincake #pumpkin

yummy and easy!

I had 3 pumpkins in my cupboard, time to give one a new life. I found this recipy on "Kokerellen.nl".This is glutenfree and if you use egg subtitute it is even vegan.

this was a big success with the family! they all thought it yummy! and it was so easy to make

I re-discovered a test recipe memo I'd written down by coincidence. It said "I like it. Use more almond flour." But I hadn't written down the number of eggs to use, and the amount of flour seemed really low. I guessed that it might be 1 egg, so I tried it with added almond flour and 1 egg and it seemed to work. Maybe I wanted to use up some leftover fresh cream or something or make a sweet potato like cake. So, that's kind of what it's like, even though it's a kabocha squash cake.When cut or pureed in step 1, if you feel that the kabocha squash you have is watery, it may be safer to leave out the milk (I've tried it out). If you add some vanilla oil in step 5 it's delicious. The sugar amount indicated in the recipe is for a pretty sweet kabocha squash. If it's difficult to adjust the sweetness before baking, try to adjust it afterwards by sprinkling on some powdered sugar or something. I also recommend serving the cake with ice cream.I originally made this cake with sweet potatoes, so you could make it with sifted sweet potato instead of kabocha squash. Recipe by Sabumochi

Super easy to make and tastes great! I'm not a pumpkin fan, but I can eat the heck out of this stuff!