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Harvest Pumpkin Cake

Sep 10, 2012 04:58PM ● Published by Anonymous

  • 1 cup canned pumpkin puree
  • ¾ cup firmly packed light brown sugar
  • ¾ cup granulated white sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • 1 ¾ cup flour

Preheat the oven to 350 degrees. Prepare a 9x11 baking ban or three 8-inch round cake pans with nonstick spray. Line the bottom of the pan with wax paper.

Combine the pumpkin and sugar in a large bowl and mix thoroughly. Add the remaining ingredients, except for the flour, and mix until it's well-blended. Add the flour and stir until just mixed. Spoon the batter into the pan(s), and smooth the top.

Bake the cake for 25 to 30 minutes (for a round cake) or 30-35 minutes (for a sheet cake), until it's golden and the top springs back when gently pressed. Allow the cake to cool completely.

Easy Cream Cheese Frosting

  • 1/2 cup butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract

Using an electric mixture, cream the butter and cream cheese until very smooth. Scrape down the sides. Add the vanilla and mix. Add the powdered sugar slowly, one-half cup at a time. Keep adding until you've reached the desired thickness. Spread evenly on the cake with a blunt knife or spatula once the cake has cooled thoroughly.

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