Storing and Freezing Tips:
- You may store cake at room temperature, for 2-3 days. Keep it covered tightly at all times.
- Any leftovers can be refrigerated for 4-5 days or you can also freeze unfrosted cake for up to 3 months. Bring it to room temperature before frosting.
- Even frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Quick tips and tricks:
Canned Pumpkin: This cake recipe uses half a can of pumpkin. I use Libby's brand. It gives best taste and perfect color to pumpkin cakes.
Spices: Instead of pumpkin pie spice, you can use ¼ teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
Oil: Instead of ½ cup of oil, ¼ cup of unsweetened applesauce and ¼ cup of oil can be used.