Saturday, September 29, 2012

Pumpkin Cake with Cream Cheese Frosting

Updated October 2019 

Oooo I just love Fall and all the yummy things you can make with fall produce!  

Pumpkins, squash, sweet potatoes, apples and more all come to mind when I think "fall" and this pumpkin cake has to be one of my all-time favorites ... easy to do, and so yummy! 

It's a hit every time I serve it. No mixer required; simply mix it all up in a large bowl and stir it with a spoon until all the ingredients are incorporated.

2 cups of All-Purpose Flour
½ tsp. of Salt
2 tsp. of Cinnamon
1 tsp. Nutmeg
1½ tsp. of Baking Soda
2 cups of Pumpkin puree (not pie filling)
2 tsp. of Baking Powder
2 cups of Sugar
1 cup of Oil
4 Large Eggs

Note: At this point, you should also set out the cream cheese and butter needed for the icing as those ingredients will need time to soften.

this recipe makes a tube pan, bundt pan or 13 x 9-inch pan.

Preheat your oven to 350 degrees F. Combine all of the above ingredients in a large bowl. Mix together thoroughly until entirely moistened and well-blended.

Lightly grease and flour your baking pan (I use Baker's Joy baking spray). Pour your cake batter into the prepared pan.

Bake 13 x 9 - inch pan for 35-40 minutes and tube or bundt pan for 45-60 minutes, or until you can insert a toothpick and pull it out clean.

Let the cake cool in the pan for 20 minutes. Then, remove it from the pan and allow it to cool on a cooling rack for one more hour.
Ingredients for Frosting

4 oz. of Cream Cheese
1/2 cup chopped pecans (optional)
cup of Butter
½ tsp. of Vanilla
1½ cups of Confectioner's Sugar

Note: This recipe can easily be doubled if you want a thicker layer of frosting.

Beat the cream cheese and butter in a medium-size bowl. Add the vanilla and confectioner's sugar. Mix until smooth. Spread the frosting onto the cake.



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