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 I also recommend serving the cake with ice cream.I originally made this cake with sweet potatoes, so you could make it with sifted sweet potato instead of kabocha squash.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!

My first time making this, it came out wonderful!

Felt like trying some additions to a simple recipe I found while surfing Youtube. The additions only added to an already great recipe! I hope you all feel the same way.

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. 🙂

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

This cake was a little dense, I think I might add an egg next time and see how it comes out. I used white chocolate chips and it gave it a great flavor and was very most and yummy!

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

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

Made this in school, home ecconomics class. Really good and tasty