Thanksgiving Part 3: The Perfect Pumpkin Cake

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!

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2 thoughts on “Thanksgiving Part 3: The Perfect Pumpkin Cake

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