I hope everyone has a safe and delicious Thanksgiving!
I’m currently at home with my family enjoying a lot of food. After a night of stressful baking, it’s good to finally relax. I baked a couple of desserts for Thanksgiving this year for both my family and BF’s family. I’ll be doing a round up of all the desserts I baked in preparation for Thanksgiving later. Here is one of the desserts gracing my table: pumpkin mochi cakes baked inside pumpkin molds.
I knew I was going to make pumpkin mochi cakes and I was trying to decide on a mold to bake them in. I thought it would be cute to use pumpkin molds and searched for a pumpkin pan. I got this mold from the Martha Stewart collection and thought it was so cute.
Pumpkin mochi cake has been on my Thanksgiving day menu for years now, ever since someone brought it to a potluck I attended. Last year, I made the mistake of changing things up a bit. Since I had so many pumpkin flavored desserts, I thought I’d try making a different flavor of mochi cake. Big Mistake. Huge.
Everyone kept asking where the pumpkin mochi cake was! So I’ve learned my lesson. No more messing with people’s favorites.
Pumpkin Mochi Cake
- 1 (29-oz) can pumpkin puree
- 1 (14-oz) can sweetened condensed milk
- 1 cup unsalted butter melted
- 4 eggs beaten
- 2 tsp vanilla
- 1 (1-lb) box mochiko-sweet rice flour
- 2 cups granulated sugar
- 2 tsp baking powder
- In a medium bowl mix mochiko flour and baking powder.
- In a large bowl mix all the other ingredients. Then add the dry ingredients, using a mixer at low speed until thoroughly mixed.
- Pour into a greased cupcake molds, about 2/3 full.
- Bake at 350°F for 20-25 minutes or until knife inserted comes out clean. Allow the cake to cool completely for a few hours before cutting and serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.