Today’s recipe share is another tasty cake to add to your Crazy Cake collection – Pumpkin Crazy Cake (aka, Pumpkin Wacky Cake, Pumpkin Depression Cake)!
Pumpkin Crazy Cake (No Eggs, No Milk, No Butter!)
The EASIEST pumpkin cake that’s absolutely delicious, ridiculously moist, made with simple budget-friendly ingredients right from the pantry! No eggs, no milk, no butter, no mixer needed! Dairy Free, Egg Free, Vegan. It’s darn good cake.
Pumpkin Crazy Cake/Wacky Cake/ Depression Cake
This recipe is adapted from the original Depression era recipe for Chocolate Crazy Cake, a favorite for generations. This cake goes by several names – Wacky Cake, Depression Cake, War Cake and more.
Ingredients Needed To Make the Cake (Full Recipe at Bottom of Post)
- flour
- sugar
- baking soda
- baking powder
- salt
- pumpkin pie spice
- pure vanilla extract
- vegetable oil (or canola)
- apple cider vinegar (or white vinegar)
- pure pumpkin puree (Not pumpkin pie mix!)
- water
How To Make This Dairy and Egg Free Pumpkin Cake
SAVE RECIPE TO PINTEREST
Vanilla Frosting Recipes
- Easy Vanilla Frosting by Sugar Spun Run
- Vanilla Buttercream Frosting by C Taylor
Vegan Frosting Recipes
- Vegan Vanilla Frosting by The Conscious Plant Kitchen
- Quick & Easy Butter Cream Frosting by The Banana Diaries
Crazy Cake Frequently Asked Questions:
Why is vinegar used in the cake? Vinegar reacts with the baking soda and baking powder to make the cake rise.
Is it necessary to make the depressions in the dry ingredients? Some people say no, but I always make the depressions. My cakes never fail to rise. I have been making Crazy Cakes for over 11 years, creating lots of new versions.
Can you taste the vinegar? No, you cannot taste a hint of vinegar in this cake.
My cake didn’t rise, what happened? Make sure baking soda, baking powder and vinegar are not expired. This is a common mistake.
Can you make cupcakes with the batter? Yes! All of the crazy cake flavors can be made into cupcakes.
Can you make the cake Gluten Free? I personally have never made a Crazy Cake gluten-free, but many people have with great results. These cakes are super easy to adapt. King Arthur Flour has an excellent Vanilla Crazy Cake made GF.
Can I use a different size pan? Yes, you can use 9×9 inch pans and round cake pans. Bake at the same temperature, just keep an eye on the cake and check around 35 minutes. Baking times will vary depending on oven and the size of pan used. This cake can also be doubled using a 9×13 baking dish.
Can this cake be made into a two layer cake? Yes! Check out my two-layer Chocolate Crazy Cake. All you need to do is double the recipe and bake in 9×9 inch or 8×8 inch round cake pans.
PUMPKIN CRAZY CAKE (No Eggs, No Milk, No Butter!)
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Wet Ingredients
- 1 teaspoon pure vanilla extract
- 5 Tablespoons vegetable oil or canola oil
- 1 Tablespoon white vinegar or apple cider vinegar
- ½ cup pure pumpkin puree (Not pumpkin pie mix!)
- 1 cup water
Instructions
- Preheat oven to 350 degrees F. Spray an 8×8 baking dish with non-stick cooking spray.
- In a large bowl add all of the dry ingredients and mix well.
- Make 3 depressions in the dry ingredients, 2 small and one large – add the vanilla and vinegar in the small depressions, the oil in the large depression. Pour the pumpkin puree and water on top and mix with a whisk until well blended and batter is smooth.
- Pour batter into prepared baking dish, place on middle rack of oven and bake for 40 minutes. Check with toothpick to make sure it comes out clean. Please Note: Baking times may vary between 35-45 mins, depending on oven.
- Remove and cool to room temperature. Top cake with your favorite vanilla frosting/icing or dust with powdered sugar. Enjoy!
Notes
Thanks for stopping by!
Cheers!
Michelle
I made this for Thanksgiving and it was a hit. So quick and easy! I have a family member with several food allergies so I swapped the flour for gluten free. This recipe fit the bill and was a perfect addition to the dessert table.
Tom
How would you make this in a 9x13pan
Mary Neumann
All you need to do is double the recipe, Tom. Bake at the same temperature, just be sure to check the cake with a toothpick or cake tester to make sure it comes out clean.
Karen
this was so good and so easy, making it again
Debbie Cook
I’ve made many wacky cakes through the years, but never a pumpkin. This cake was so easy and so good!
Mary Neumann
Thanks so much for taking the time to stop by and share, Debbie! Again, so happy you enjoyed the cake! 🙂
Lena
Not only is this delicious, we really like the smaller size with just the two of home now. I did however have to fight my husband for the last piece😊.
Diann Rivera
It was very good and moist!!! Quick and easy. The hardest part would be to wait to eat it…we didn’t!! It was still warm. I added a dollop of whipped topping and a drizzle of caramel sauce. I would say if you wanted pretty cuts to wait till it was cooler. Thanks for sharing such a fun recipe!
Pea
Very good! I cut down the sugar by 1/3c and topped with chocolate chips. YUM
Julianna
Thank you! This is delicious! I have so many food allergies and this was a winner! ❤️
Jackie
Love these crazy cake recipes! I make them gluten free and they are perfect every time! I like to add a little more pumpkin pie spice to this one for my taste preference but recipe is delicious!
Thank you!
Celia
How do you make the crazy cake gluten free? My sister has Celiac’s. Does it come out fluffy?
Elaine
Loved the pumpkin crazy cake—just like all the others I have tried. Do you have a true gingerbread crazy cake recipe? Pumpkin cake was probably close. You do such a good job on these yummy and super easy cakes, just hoping, maybe— Thanks so much!
Mary Neumann
Thank you, Elaine!
I have that flavor on my list 🙂
Mary Neumann
Here is my Gingerbread Crazy Cake, Elaine – It’s FANTASTIC!!! Hope you love it too!!
https://sweetlittlebluebird.com/gingerbread-crazy-cake-no-eggs-no-milk-no-butter/
Cindy
Can you use self rising flour
Mary Neumann
All-purpose flour is best, Cindy. You want to be able to control the amount of baking soda and baking powder in this cake – baking soda and powder, along with the vinegar, are what makes the cake rise.
Nancy
Just made this for the first time to take to a party, dusted with powdered sugar. Snuck a piece before I packed it up. Delicious!!
Julie
I wanted to know if this would work with a sugar substitute like Splenda
Mary Neumann
Hi Julie,
I have not made a crazy cake using a sugar substitute but others have. Head over here to read reviews for this Chocolate Crazy Cake using a sugar substitute. It might be worth trying!
https://www.allrecipes.com/recipe/8100/wacky-cake-v/
Teresa
YES! I am very excited to try this recipe – your Crazy Cakes are big hits with my vegan family!
Mary Neumann
If you like the other crazy cakes, you are going to LOVE this one, Teresa, especially if you’re a pumpkin fan! Wish I had shared this recipe sooner.
My daughter made two today. One for herself and one for her friend’s birthday. No issues with the cake rising in high elevation where she lives. 🙂
Diane
What kind of icing did you make/use?
Mary Neumann
Vanilla Frosting, Diane. Use your favorite vanilla frosting/Icing or store brand or dust with powdered sugar.
Above is Duncan Hines Creamy Vanilla (this frosting is allergy friendly).