Pumpkin Cake With Cream Cheese Frosting
From bakerme 9 years ago
- 45 mins. to make
- Serves 18
I love pumpkin! To make a larger cake, I doubled the amounts of the ingredients in the original recipe I found in "Good Housekeeping" magazine years ago. My own cream cheese frosting tops off this yummy cake that makes a nice alternate Thanksgiving dessert for those who don't like pumpkin pie.
Ingredients
- 2 C. all-purpose flour shopping list
- 2 tsps. cinnamon shopping list
- 2 tsps. baking soda shopping list
- 1 tsp. baking powder shopping list
- 1/2 tsp. salt shopping list
- 2 C. granulated sugar shopping list
- 4 large eggs shopping list
- 2 C. canned pumpkin (see note) shopping list
- 1 C. oil shopping list
- Cream cheese Frosting: shopping list
- one 8 oz. pkg. cream cheese, softened shopping list
- 1/2 C. (1 stick) butter, softened shopping list
- 3 C. powdered sugar, sifted shopping list
- 1 tsp. vanilla shopping list
How to make it
- Heat oven to 325 degrees. Grease a13X9-inch cake pan; set aside. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt; set aside. In a large mixing bowl, beat sugar and eggs together on medium speed for 2 mins. Beat in pumpkin and oil. Reduce speed to low, gradually add flour mixture and beat just until combined. Pour batter into prepared pan and bake 30-35 mins. or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
- In a large mixing bowl, beat together cream cheese and butter on low to combine and get out any lumps. Add powdered sugar and vanilla and beat until smooth. Increase speed to medium-high and beat until of spreading consistency, adding a few drops of milk, if needed. Spread frosting evenly over the top of the cooled cake. Refrigerate to store.
- Note: The recipe calls for 2 C. canned pumpkin, but one 15 oz. can works well without having to open a second can to make up the small difference. To make the original smaller size cake, halve all of the ingredients EXCEPT the salt and bake in a greased 8-inch square pan 25-30 mins.
The Rating
Reviewed by 2 people-
This sounds like a wonderful cake, looking forward to making it.
eastcoaster
in loved it
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Delicious!!!I made this today and it is very tasty. I did not make a cake, i doubled the recipe and got 3 lovely loaves from it, they took 60 min to bake. I did not make the frosting, the loaf is so very moist that my husband had a piece with butter ...more
eastcoaster
in loved it
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Delicious! A beautiful, moist and tender cake with a lovely cream cheese frosting! The only thing I'd do differently is add some more spice, either a pumpkin spice or some allspice and nutmeg. But that's purely for my taste buds! The kids love it, an...more
Cosmicmother
in Western loved it
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