Alas, my third and final Thanksgiving post before I start loading up on those of the holiday cookie variety!
I’m pretty sure I’ve mentioned before that I love pumpkin. Pumpkin scones and muffins and donuts and bread, and even the savory varieties in things like ravioli and soup. But somehow I never fell in love with pumpkin pie. I chalk it up to a texture thing maybe, as I steer clear of cream pies and flan and homemade pudding…but regardless, it’s in the lower half of my favorite pie list. So I decided to take a different approach this year and try my cousin’s sworn by, tried and true, make-your-house-smell-like-heaven pumpkin cake.
I loved it…good subtle flavor, the frosting was just right (not too sweet), and it looks very pretty with some candied pecans sprinkled on top!
Perfect Pumpkin Cake
Cake:
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 med can pumpkin (15 oz)
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- 2 rounded tsps cinnamon
Mix eggs, sugar, oil and pumpkin. In a different bowl, mix flour, baking powder, baking soda, salt and cinnamon. Combine, beat for 2 minutes.
Bake in two round (lightly greased or sprayed with cooking spray – a little tap of flour may help too!) cake pans at 350 for 30 – 35 minutes. Let them cool completely before frosting.
Frosting:
- 8 oz cream cheese, room temp
- 1 stick butter, softened
- 2 ½ cups sifted powdered sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Beat together and frost cake!
Glad you enjoyed it! a great and easy go to recipe..
Looks delicious! I have a chocolate pumpkin cake that I adore too