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Harvest Moon Cake

5 2

This Harvest Moon Cake is a moist pumpkin chocolate chip cake, topped with an irresistible creamy maple frosting. 

serves 12 people

Ingredients

cost per recipe: $8.86

The price is determined by the national average.

  • 1

    cup granulated sugar

  • 1/2

    cup vegetable shortening

  • 2

    egg

  • 1

    cup fresh pumpkinpuree or canned solid-pack pumpkin (not pumpkin pie filling)

  • 1/4

    teaspoon salt

  • 1 3/4

    cups cake flour

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground ginger

  • 1/4

    teaspoon ground nutmeg

  • 1

    cup semi-sweet mini chocolate chips

  • 1/3

    cup pure maple syrup

  • 1/4

    cup vegetable shortening

  • 1/4

    cup unsalted butter, softened

  • 1/4

    teaspoon salt

  • 2

    cups confectioners' sugar

  • 1/4

    cup semi-sweet mini chocolate chips

view nutrition info

How to Make It

Heat the oven to 350°F. Grease and flour an 8-inch square cake pan. Line the bottom of the pan with wax paper. Place the granulated sugar, 1/2 cup shortening and eggs in a large bowl. Beat with an electric mixer on medium speed until the shortening mixture is creamy. Beat in the pumpkin and 1/4 teaspoon salt until blended. Stir the flour, baking powder, baking soda, cinnamon, ginger and nutmeg in a medium bowl. Add the flour mixture to the pumpkin mixture gradually, beating at low speed after each addition, just until mixed. Stir in 1 cup mini chocolate chips. Pour the batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack. Remove wax paper and turn the cake top side up. Cool completely. Place the cake onto a serving plate. Stir the maple syrup, 1/4 cup shortening, butter and 1/4 teaspoon salt in a medium bowl and beat with a fork until blended. Stir in the confectioners' sugar gradually, beating with a spoon until the frosting is creamy. Frost the top and sides of the cake with the frosting. Sprinkle the top of the cake with additional mini chocolate chips, if desired.
Step 1

Heat the oven to 350°F. Grease and flour an 8-inch square cake pan. Line the bottom of the pan with wax paper.

Step 2

Place the granulated sugar, 1/2 cup shortening and eggs in a large bowl. Beat with an electric mixer on medium speed until the shortening mixture is creamy. Beat in the pumpkin and 1/4 teaspoon salt until blended. Stir the flour, baking powder, baking soda, cinnamon, ginger and nutmeg in a medium bowl. Add the flour mixture to the pumpkin mixture gradually, beating at low speed after each addition, just until mixed. Stir in 1 cup mini chocolate chips. Pour the batter into the prepared pan.

Step 3

Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 10 minutes. Invert the cake onto the wire rack. Remove wax paper and turn the cake top side up. Cool completely. Place the cake onto a serving plate.

Step 4

Stir the maple syrup, 1/4 cup shortening, butter and 1/4 teaspoon salt in a medium bowl and beat with a fork until blended. Stir in the confectioners' sugar gradually, beating with a spoon until the frosting is creamy. Frost the top and sides of the cake with the frosting. Sprinkle the top of the cake with additional mini chocolate chips, if desired.

Recipe Tips

  • Ingredient Note: Add 2 tablespoons water to the pumpkin if using canned pumpkin.

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Ratings & Reviews

(2)
  • irwin1

    June 20, 2005

    Harvest Moon Cake

    This was really wonderful. It was a hit at the coffee hour at church.

    Was this helpful?

    (0) (0)
  • PPatete

    June 20, 2005

    Harvest Moon Cake

    Very good recipe for the holidays.

    Was this helpful?

    (0) (0)

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