Yes! Another wacky cake! I’m on a roll. :) (If you’re new to my blog and have no idea what a wacky cake is, I explain that here.) I’ve been hanging onto a Wacky Spice Cake recipe that my friend, Rhonda, shared with me two years ago. I kept forgetting about it until mid-summer, for some odd reason, when spice cake was the last thing I wanted baking in my oven. Thankfully I remembered it on time this year, but I seem to have a problem following recipes exactly and had to add pumpkin. The resulting cake, like any wacky cake, is very moist. And delicious!

For more wacky yumminess, try my Wacky White Cake and the original Wacky Cake! Faith of An Edible Mosaic has a red velvet wacky cake recipe, so I don’t know how many more versions need to be covered. Wacky Caramel Cake, anyone? :)

Wacky Pumpkin Spice Cake

Printable recipe

Printable recipe with picture

3 cups all-purpose flour

2 cups granulated sugar

1 tablespoon cocoa*

2 tablespoons cinnamon

1 teaspoon nutmeg

½ teaspoon cloves

1 teaspoon salt

2 teaspoons baking soda

1 (15 oz) can pumpkin puree

1 ½ cups water

½ cup vegetable oil

2 tablespoons white vinegar

2 teaspoons vanilla extract

Maple-Cinnamon Glaze

1 cup powdered sugar

¼ cup real maple syrup

1 teaspoon vegetable oil

½ teaspoon cinnamon

Preheat oven to 350 degrees. Grease and flour a 10” bundt pan (I used Miracle Pan Release) and set aside.

In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean.

Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.

*Honestly, I have no clue why the cocoa is an ingredient, unless the person that created the recipe wanted it to be a darker spice cake. I will omit this next time because I don’t think it added any flavor, and I prefer my pumpkin cake to look more orange and less dark. If anyone omits it, please let me know your results!

Recipe source: adapted from Rhonda C.