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.
2 cups of Flour
½ tsp. of Salt
2 tsp. of Cinnamon
1½ tsp. of Baking Soda
2 cups of Pumpkin (make your own)
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.
Cake 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 for one hour 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
⅓ 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.
Cream the cheese and margarine in a medium-size bowl. Add the vanilla and confectioner’s sugar.
Mix until smooth. Spread the frosting onto the cake.