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Harvest Moon Cake

 Harvest Moon Cake
Provided to you by Crisco®
9-12 ServingsPrep Time: 30 min Cook Time: 45 min Ready in Time: 2 hours

Ingredients

  • Crisco® Flour No-Stick Cooking Spray
  • 1 cup sugar
  • 1/2 cup Crisco® All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 2 large eggs
  • 1 cup fresh pumpkin puree or canned solid-pack pumpkin
  • 1/4 tsp. salt
  • 1 3/4 cups Pillsbury SOFTASILK® Cake Flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 cup miniature semi-sweet chocolate chips
  • FROSTING:
  • 1/3 cup maple syrup
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 cup butter, softened
  • 1/4 tsp. salt
  • 2 cups powdered sugar
  • Miniature semi-sweet chocolate chips (optional)

Directions

  • Heat oven to 350°F. Coat an 8-inch square cake pan with flour
  • no-stick cooking spray.

2 of 2

Harvest Moon Cake (continued)

Directions (continued)

  • Beat sugar, shortening and eggs in large bowl on medium speed of an
  • electric mixer until creamy. Mix in pumpkin and salt. Combine flour,
  • baking powder, baking soda, cinnamon, ginger and nutmeg in small
  • bowl. Add to pumpkin mixture gradually, beating at low speed after
  • each addition just until mixed. Stir in chocolate chips. Pour into
  • prepared pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out
  • clean. Cool 10 minutes before removing from pan. Invert cake on wire
  • rack. Turn cake top side up. Cool completely. Place cake on serving
  • plate.
  • Beat maple syrup, shortening, butter and salt in medium bowl with
  • fork until blended. Mix in powdered sugar gradually, beating with
  • spoon until creamy. Frost top of cake. Sprinkle with additional
  • chocolate chips. Yield: 9 to 12 servings.
TIP Add 2 tablespoons water to pumpkin if using canned pumpkin.
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