Sea's StoryI have had this recipe for a very long time and make it several times a year, and particularly around Thanksgiving. Like all of my recipes, I have "tweaked" it to my taste.
This cake could possibly be considered a "bar cookie" as well, though it does have the consistency of a soft, moist and dense cake.
I hope you enjoy it as much as my family and I do!
pumpkin (15 ounce)
1 2/3 c
pecans (chopped, optional)
cream cheese (8 ounces), softened
2 1/2 c
1Preheat oven to 375 degrees. In a medium sized bowl stir together flour, baking powder, baking soda, salt and spices. Set aside.
2In a large bowl beat eggs, pumpkin, sugar and oil. Add dry ingredients and mix thoroughly.
3Pour batter into a prepared 9 x 13 inch pan and bake for about 40-50 minutes or until center of cake is set. Allow to completely cool.
4For icing, combine cream cheese, butter, vanilla and powdered sugar and mix until light and fluffy. Frost cake. If desired, sprinkle top with pecans.