Updated October 2019
Oooo I just love Fall and all the yummy things you can make with fall produce!
Pumpkins, squash, sweet potatoes, apples and more all come to mind when I think "fall" and this pumpkin cake has to be one of my all-time favorites ... easy to do, and so yummy!
It's a hit every time I serve it. No mixer required; simply mix it all up in a large bowl and stir it with a spoon until all the ingredients are incorporated.
½ tsp. of Salt
2 tsp. of Cinnamon
1 tsp. Nutmeg
1½ tsp. of Baking Soda
2 cups of Pumpkin puree (not pie filling)
2 tsp. of Baking Powder
2 cups of Sugar
1 cup of Oil
4 Large Eggs
Note: At this point, you should also set out the cream cheese and butter needed for the icing as those ingredients will need time to soften.
this recipe makes a tube pan, bundt pan or 13 x 9-inch pan.
Method
Preheat your oven to 350 degrees F. Combine all of the above ingredients in a large bowl. Mix together thoroughly until entirely moistened and well-blended.
Lightly grease and flour your baking pan (I use Baker's Joy baking spray). Pour your cake batter into the prepared pan.
Bake 13 x 9 - inch pan for 35-40 minutes and tube or bundt pan for 45-60 minutes, or until you can insert a toothpick and pull it out clean.
Let the cake cool in the pan for 20 minutes. Then, remove it from the pan and allow it to cool on a cooling rack for one more hour.
Ingredients for Frosting
4 oz. of Cream Cheese
1/2 cup chopped pecans (optional)
⅓ cup of Butter
½ tsp. of Vanilla
1½ cups of Confectioner's Sugar
Note: This recipe can easily be doubled if you want a thicker layer of frosting.
Method
Beat the cream cheese and butter in a medium-size bowl. Add the vanilla and confectioner's sugar. Mix until smooth. Spread the frosting onto the cake.
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
RECIPE
Ingredients
2 cups of All-Purpose FlourIngredients
½ tsp. of Salt
2 tsp. of Cinnamon
1 tsp. Nutmeg
1½ tsp. of Baking Soda
2 cups of Pumpkin puree (not pie filling)
2 tsp. of Baking Powder
2 cups of Sugar
1 cup of Oil
4 Large Eggs
Note: At this point, you should also set out the cream cheese and butter needed for the icing as those ingredients will need time to soften.
this recipe makes a tube pan, bundt pan or 13 x 9-inch pan.
Method
Preheat your oven to 350 degrees F. Combine all of the above ingredients in a large bowl. Mix together thoroughly until entirely moistened and well-blended.
Lightly grease and flour your baking pan (I use Baker's Joy baking spray). Pour your cake batter into the prepared pan.
Bake 13 x 9 - inch pan for 35-40 minutes and tube or bundt pan for 45-60 minutes, or until you can insert a toothpick and pull it out clean.
Let the cake cool in the pan for 20 minutes. Then, remove it from the pan and allow it to cool on a cooling rack for one more hour.
Ingredients for Frosting
4 oz. of Cream Cheese
1/2 cup chopped pecans (optional)
⅓ cup of Butter
½ tsp. of Vanilla
1½ cups of Confectioner's Sugar
Note: This recipe can easily be doubled if you want a thicker layer of frosting.
Method
Beat the cream cheese and butter in a medium-size bowl. Add the vanilla and confectioner's sugar. Mix until smooth. Spread the frosting onto the cake.
Enjoy,
Mary
© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.