Cindy's Pumpkin Cake
By
Mary Louise
@BlueRibbonBaking
10
Blue Ribbon Recipe
What a delicious pumpkin treat! This recipe makes a thick pumpkin cake; a slice could almost be considered a bar. They have a mild pumpkin flavor with the perfect ratio of frosting. Creamy and smooth, the frosting is lick the spatula clean good. It has a hint of tanginess and butter flavor that complements the pumpkin cake. We sprinkled a few chopped pecans on top for added crunch.
The Test Kitchen
Ingredients
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CAKE
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4eggs
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1 ccanola oil
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1 2/3 csugar
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1 tsppure vanilla extract
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1 can(s)pumpkin, 16 oz.
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2 call-purpose flour
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2 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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2 tspcinnamon
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1/4 tspginger
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dash(es)of cloves, nutmeg
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FROSTING
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1 pkgcream cheese, 8 oz., room temperature
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6 Tbspbutter, room temperature
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1 tspvanilla
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1-2 Tbspmilk
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3 cpowdered sugar
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·chopped walnuts (optional)