CINDY'S PUMPKIN CAKE

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Have you made this?

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 vote

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

1Cream eggs, oil, sugar and vanilla until light and fluffy. Add pumpkin. Blend well.
2Stir together dry ingredients. Add to pumpkin mixture until well blended.
3Spread batter in a greased and floured 15X10X1 baking pan. I line my pan with parchment paper.
4Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool completely.
5Cream 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.