Psst! Norbert!
This one's for you. It's really easy. I don't even get out the power tools when I make the cake, although I use the mixer for the frosting.
Pumpkin cake
2 c. flour
1 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. powdered ginger
1/2 t. ground cloves
1/2 t. ground nutmeg
4 eggs
1 c. vegetable oil
2 c. sugar
1, 15-ounce can of pumpkin
Frosting
4 oz. softened cream cheese, or you can use neufchatel if you like it tangy
1/4 c. softened butter
1/2 t. vanilla
1 1/2 t. milk
2 c. sifted powdered sugar.
Preheat oven to 350.
For cake: Combine dry ingredients. In a separate bowl, mix eggs, oil, sugar and can of pumpkin until well blended. Mix in dry ingredients. Pour in a 9 x 13 pan and bake for 25-30 minutes or until cake is not jiggly and a toothpick in the center comes out clean. Let cool completely before frosting.
Really.
Let cool completely before frosting. Or else the frosting melts and gets all gloppy and ... not so pretty.
Frosting: Beat cream cheese, butter, milk and vanilla. Add in sifted powdered sugar and continue beating. If it looks a little thick, add a tiny bit more milk until it's the consistency you like.
For extra-festive occasions, I like to put some fall-colored sprinkles on the top.
Bon appetit!
Pumpkin cake
2 c. flour
1 t. baking soda
2 t. baking powder
1/2 t. salt
2 t. cinnamon
1/2 t. powdered ginger
1/2 t. ground cloves
1/2 t. ground nutmeg
4 eggs
1 c. vegetable oil
2 c. sugar
1, 15-ounce can of pumpkin
Frosting
4 oz. softened cream cheese, or you can use neufchatel if you like it tangy
1/4 c. softened butter
1/2 t. vanilla
1 1/2 t. milk
2 c. sifted powdered sugar.
Preheat oven to 350.
For cake: Combine dry ingredients. In a separate bowl, mix eggs, oil, sugar and can of pumpkin until well blended. Mix in dry ingredients. Pour in a 9 x 13 pan and bake for 25-30 minutes or until cake is not jiggly and a toothpick in the center comes out clean. Let cool completely before frosting.
Really.
Let cool completely before frosting. Or else the frosting melts and gets all gloppy and ... not so pretty.
Frosting: Beat cream cheese, butter, milk and vanilla. Add in sifted powdered sugar and continue beating. If it looks a little thick, add a tiny bit more milk until it's the consistency you like.
For extra-festive occasions, I like to put some fall-colored sprinkles on the top.
Bon appetit!
Comments
It is a wonderful thing.
I have just discovered my spouse likes pumpkin cake (he ate some of his sister-in-law's homemade pumpkin roll).
guess what I will be doing this weekend?
The recipe is much like the Pumpkin Roll i make every year. I've been using a recipe from "Libby". Everyone loves it so much i often have to make 2 or 3 of them.
For the roll, the icing just gets slathered on and then rolled up inside. So good!
~Suz~
it is so good I decided to make it for Thanksgiving this year. Accompanied by a scoop of Baskin Robbins' pumpkin ice cream and maybe a dollop of ginger whipped cream!