CINDY'S PUMPKIN CAKE

Name: CINDY'S PUMPKIN CAKE
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 eggs; 1 c canola oil; 1 2/3 c sugar; 1 tsp pure vanilla extract; 1 16 ounce can(s) pumpkin; 2 c flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 tsp cinnamon; 1/4 tsp ginger; dash(es) of cloves, nutmeg; frosting:; 1 8 ounce pkg cream cheese, room temperature; 6 Tbsp butter, room temperature; 1 tsp vanilla; 1-2 Tbsp milk; 3 c powdered sugar

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By Mary Louise
@BlueRibbonBaking

Years ago when I was going to school my study buddy gave me a few pieces of this cake. I loved it and she shared the recipe with me. Years latter I saw these more and they are better known as Pumkin Bars.
Now I am going to share Cindys Pumpkin Cake recipe. Of all the variations out there I still like hers the best.
This recipe makes great cupcakes!

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Prep:

15 Min

Cook:

25 Min

Ingredients

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4

eggs
1 c

canola oil
1 2/3 c

sugar
1 tsp

pure vanilla extract
1 16 ounce can(s)

pumpkin
2 c

flour
2 tsp

baking powder
1 tsp

baking soda
1 tsp

salt
2 tsp

cinnamon
1/4 tsp

ginger
dash(es)

of cloves, nutmeg
·

frosting:
1 8 ounce pkg

cream cheese, room temperature
6 Tbsp

butter, room temperature
1 tsp

vanilla
1-2 Tbsp

milk
3 c

powdered sugar

How to Make CINDY'S PUMPKIN CAKE

Step-by-Step

Cream eggs, oil, sugar and vanilla until light and fluffy. Add pumpkin. Blend well.
Stir together dry ingredients. Add to pumpkin mixture until well blended.
Spread batter in a greased and floured 15X10X1 baking pan. I line my pan with parchment paper.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool completely.
Cream butter and cream cheese. Add vanilla. Beat. Add powdered sugar. Add milk a little at a time to reach the right consistency. Frosting should be easy to spread. Frost and sprinkle with chopped walnuts if desired.