Cakespy: Pumpkin Cake in a Jar

Cream the butter in stand mixer fitted with paddle attachment at medium speed until fluffy, then add the sugars slowly, continuing to mix until creamy and smooth. Beat in the eggs, one at a time, mixing well after each addition. Beat in the pumpkin and water.

In a large bowl, sift together the flour, baking powder, and spices.

Add to the pumpkin mixture, stirring until fully incorporated.

Add nuts, if desired.

Preheat oven to 325°F.

Pour batter into well buttered or greased jars. Fill each jar slightly more than halfway full. (Keep the lids and rings off to the side though).

Bake for about 30 minutes if you're using baby food jars, 40-45 minutes for pint-sized jars.

Remove from oven and let cool completely.

Place a circle of waxed paper on top of the cake to protect it from sticking to the top of the jar, and put the lids on the jars.

To serve, open jars, and slide a knife around the inside of the jar to loosen the cake. You can remove the cakes from the jars or eat it straight from the jar, but rest assured that they're far tastier when topped with frosting or freshly whipped cream directly before serving.