cakepia recipe japanese      
Easy Pumpkin Cakes  

Pumpkin cakes using “hot cake” mix (pancake mix). The batter can easily be made by simply mixing the ingredients in order. Soggy pumpkins are not suited for this recipe, so try using “Ebisu” or “Kuri” pumpkins, which are dry and flaky when cooked.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
Microwave pumpkin and mash it with a spoon or a fork. (Photo #1)

Place the mashed pumpkin in a bowl. Mix in egg, sugar and whipping cream. Blend well. (Photo #2)

Mix in “hot cake” mix. Blend well. (Photo #3)

Transfer the batter into small cups. Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes until golden. (Photo #4)

Servings per Recipe Calories per Serving Ready In
five 5cm square baking cups  177kcal 60 minutes
“hot cake” mix (pancake mix) 100g 
pumpkin 50g 
whole egg 50g 
sugar 50g 
whipping cream 50g 
- Sift “hot cake” mix.
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