Cindy's Pumpkin Cake
By
Mary Louise
@BlueRibbonBaking
10
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 later I see these more and they are better known as Pumpkin Bars. Now I am going to share Cindy's Pumpkin Cake recipe. Of all the variations out there I still like hers the best. This recipe makes great cupcakes!
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.
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)
How to Make Cindy's Pumpkin Cake
- 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.
