Since October is the season of all things pumpkin, it’s only right that I share a recipe for Pumpkin Cake with Cream Cheese Frosting! (Everything tastes good with cream cheese frosting…)
This is a simple recipe that you can make with the kiddos to celebrate the season of pumpkin. It’s almost like a deconstructed Pumpkin Roll.
Imagine a piece of pumpkin cake with a nice warm cup of coffee…… Ahem, now that I’ve drooled all over myself, off to make one!
Pumpkin Cake with Cream Cheese Frosting
Ingredients
- 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
- 8 oz softened Cream Cheese
- 1/2 cup softened Butter
- 2 tsp Vanilla
- 6 cup Powdered Sugar
Cake:
Frosting:
Preparations
- 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 9x13" 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.
When will you serve this yummy Pumpkin Cake with Cream Cheese Frosting?
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