Sea Sun Recipe

Spiced Pumpkin Cake with Cream Cheese Icing

By Sea Sun Seasun


I 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!


Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

CAKE
2 c
flour
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
ginger
1/8 tsp
cloves (ground)
1 can(s)
pumpkin (15 ounce)
4 large
eggs
1 2/3 c
sugar
1 c
oil
1 c
pecans (chopped, optional)
ICING
1 pkg
cream cheese (8 ounces), softened
1/4 c
butter, softened
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1 tsp
vanilla
2 1/2 c
powdered sugar
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Directions Step-By-Step

1
Preheat oven to 375 degrees. In a medium sized bowl stir together flour, baking powder, baking soda, salt and spices. Set aside.
2
In a large bowl beat eggs, pumpkin, sugar and oil. Add dry ingredients and mix thoroughly.
3
Pour 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.
4
For icing, combine cream cheese, butter, vanilla and powdered sugar and mix until light and fluffy. Frost cake. If desired, sprinkle top with pecans.

About this Recipe

Main Ingredient: Sugar
Regional Style: American