Pumpkin Spice Cake Baked in a Jar

Baking pumpkin cake in canning jars turns a simple spice cake into individual-sized gifts that travel beautifully and look charming on a table. The batter divides among eight jars, and each one bakes up into a self-contained little cake you can eat right from the jar.

This is a moist, oil-based cake loaded with warm spices. Cinnamon, ground cloves, and ginger hit all three notes of a classic pumpkin spice blend. Chopped walnuts and raisins tossed in the flour before mixing keep them suspended throughout the batter instead of sinking to the bottom.

Filling the jars just under half full is critical. The batter rises significantly and overflowing jars make a burned mess on the cookie sheet. Wiping any drips off the jar rims before baking prevents scorching and sticking.

Kitchen Tips

• Use wide-mouth canning jars. Narrow mouths make getting the cake out nearly impossible.
• Beat the eggs until thick and light yellow before adding anything else. This creates the structure since there’s no butter to cream.
• Test with a long skewer, not a toothpick. The jars are deep and a short toothpick won’t reach the center.
• Let the jars cool on a wire rack. The glass stays hot for a while and continues cooking the cake from the sides.

Variations

• Add a cream cheese frosting piped on top of each jar for a dressed-up presentation.
• Swap raisins for dried cranberries for a tarter, more seasonal flavor.
• Stir in a handful of chocolate chips for a pumpkin-chocolate version the kids will love.