This deliciously moist pumpkin cake topped with cream cheese frosting adds up to one irresistible autumn treat! This cake has become a fall tradition, and after making it for the first time--this season I was once again showered with rave reviews from my family. I first tried this cake at a party at my sister's house at least ten years ago, I knew I had to have the recipe and here it is for you!
Cake Ingredients
1 can pumpkin or cook your own (15 oz)
2 cups sugar
1 cup oil
4 eggs beaten
2 cups flour
2 tsp. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
Cake Instructions
Cream together: pumpkin, sugar, oil, eggs. In a seperate bowl combine dry ingredients and mix thouroughly. Then add to the pumpkin mixture, mix well. Grease a 9x13 pan or two round cake pans. Bake at 350 for 25-30 minutes. Let cool before frosting. Garnish wtih nutmeg.
Frosting Ingredients
2 packages cream cheese (8 oz), room temperature
1 tsp. vanilla
5 T. butter (optional)
2-3 cups powdered sugar
Frosting Instructions
Mix all ingredients until combined.
Posts
2 comments:
Seriously the best cake I have ever had. I am not kidding at all. I had some of it today at Janie's house and I could not stop taking bites. It was beautiful and delicious. I am planning on making it ASAP! yum yum. You are amazing Janie. I knew that there was a reason that as soon as I came out of a coma I wanted to make cupcakes with Janie.
amy made this for book club this week. it was a hit. lovely. so nice and moist.
Post a Comment