Pumpkin cake, but make it ✨aesthetic✨. This may be an old fashioned pumpkin cake from my precious grandmother, in a vintage pan - BUT this cake has been reimagined! Kit-Kats, sage leaves, and a 2C piping tip are my helpers here. 2 cups all purpose flour 2 cups sugar 1 ⅓ cups oil (coconut, melted butter, walnut oil, vegetable-whatever you want) 1 16-ounce can pumpkin ½ teaspoon salt 1 ½ teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon baking soda 2 3-ounce packages instant vanilla pudding mix 5 eggs (or 1 1/4 cup unsweetened applesauce) Preheat oven to 350°. Grease (and line if necessary) your desired pan. I am using a vintage pumpkin cake pan you can find all over eBay. You can use a muffin pan, mini bundt pan, small dome pans, doughnut pan, or even make this into a big cake. Combine all ingredients in a large mixing bowl, and mix thoroughly. Pour the batter into your desired pan. My pumpkins took 20 minutes to bake - which would be similar with cupcakes. Watch your cakes and once a ...