Pumpkin Cake with Cream Cheese Frosting
Do you have a favorite fall cake recipe? This recipe is one of my favorites!
This recipe is perfect for fall dessert and is so easy to whip up for Thanksgiving or a holiday party. These flavors go together so well!
INGREDIENTS
Cake:
4 eggs
1 2/3 cup Sugar
1 cup Vegetable Oil
15 oz Pumpkin Puree
2 cup Flour
2 tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
4 eggs
1 2/3 cup Sugar
1 cup Vegetable Oil
15 oz Pumpkin Puree
2 cup Flour
2 tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
Frosting:
8 oz softened Cream Cheese
1/2 cup softened Butter
2 tsp Vanilla
6 cup Powdered Sugar
8 oz softened Cream Cheese
1/2 cup softened Butter
2 tsp Vanilla
6 cup Powdered Sugar
DIRECTIONS
Preheat oven to 350.
Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
Slowly add to dry ingredients to wet ingredients, mixing well.
Pour into ungreased 9×13″ baking pan.
Bake for 25-30 minutes or until set.
Cool completely.
Beat cream cheese, butter and vanilla until well blended.
Slowly beat in powdered sugar.
Spread frosting over cake and refrigerate until ready to serve.
Preheat oven to 350.
Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
Slowly add to dry ingredients to wet ingredients, mixing well.
Pour into ungreased 9×13″ baking pan.
Bake for 25-30 minutes or until set.
Cool completely.
Beat cream cheese, butter and vanilla until well blended.
Slowly beat in powdered sugar.
Spread frosting over cake and refrigerate until ready to serve.
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| Pumpkin Cake HAPPY HALLOWEEN!! |
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