Sunday, October 25, 2015


Here is a flavorful, sweet cake to make for for your family or take
to an event to share. It doesn't need the icing, powdered sugar
sprinkled on top would work, but yum who doesn't like cream
cheese. This cake taste wonderful cold.


1 15 ounce can pumpkin
1 cup canola or vegetable oil, not olive oil
4 eggs
2 cups sugar
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ginger

Cream Cheese Icing
2 cups powdered sugar
4 ounces cream cheese, softened
4 tbsp. butter, softened
1 tsp. vanilla extract


Spray a 9x13 baking pan with non-stick cooking spray.
Preheat your oven to 350 degrees F.
In your mixing bowl, add the eggs and lightly beat,
Add the sugar, pumpkin, oil and lightly beat to combine.
In another bowl, combine the flour, baking powder and
soda, salt, cinnamon, and ginger. Whisk together.
Add the dry mixture to the pumpkin mixture.
Mix on low speed just till combine. Batter should be smooth
but don't over mix.
Put into baking pan and bake for 30 minutes. 
Insert a small knife in center of cake, if it comes
out clean…done.
Let cool if going to frost cake.

In your mixing bowl, combine the butter and cream cheese,
beat till combined. Add the powdered sugar one cup, mix on
low speed, add the next cup and beat on medium  speed
till smooth and creamy, add the extract and beat just till 
Spread on cake. Cover leftover cake and refrigerate.

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