Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| Cold Water | 1½ cups (12 oz) | 3 cups (24 oz) |
| Pumpkin Puree | 1⅓ cups (11 oz) | 2¾ cups (22 oz) |
| Pumpkin Pie Spice | 3 Tbsp | 6 Tbsp |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour half of the total cold water into mixer bowl. Add Crème Cake Base Mix, pumpkin puree and pumpkin pie spice. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Blend on low speed* and gradually add remaining cold water to the mixer bowl. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on medium speed** for 3 minutes. |
| 7 | Scale into greased or paper-lined pan. |
| 8 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 9 | Bake according to directions below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard Muffin | #20 Scoop (1.5 oz) | 300°F for 17 – 21 minutes | 350°F for 20 – 25 minutes | 84 |
| 8½" x 4½" Loaf Pan | 24 oz | 300°F for 50 – 55 minutes | 350°F for 55 – 60 minutes | 5 |
| 8½" Bundt Pan | 40 oz | 300°F for 50 – 55 minutes | 350°F for 55 – 60 minutes | 3 |
Baking time may vary depending on the oven and the oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.
**Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.