harvest pumpkin cake
This cake is absolutely delicious! The flavorful pumpkin, with cinnamon and vanilla, pairs perfectly with the fluffy, cream cheese icing. This is a family favorite for autumn. My son probably wouldn't drive in from East Tennessee for Thanksgiving if this cake wasn't on our table.
prep time
10 Min
cook time
30 Min
method
Bake
yield
20 serving(s)
Ingredients
- 2 cups granulated sugar
- 2 cups self-rising flour
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons cinnamon
- 15 ounces canned pumpkin
- 1 teaspoon vanilla
- 8 ounces cream cheese (softened)
- 1 stick butter (softened)
- 1 teaspoon clear vanilla extract
- 3 - 4 cups powdered sugar
- 1/4 cup crushed pecans for garnish (if desired)
How To Make harvest pumpkin cake
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Step 1Spray 9 x 13 baking pan with Pam and preheat oven to 350 degrees F. -
Step 2Put the first seven ingredients together in a large bowl. (Sugar, flour, oil, eggs, cinnamon, pumpkin, and vanilla.)
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Step 3Mix well with hand mixer.
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Step 4Pour cake batter into prepared pan and bake at 350 degrees for 30 minutes.
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Step 5Once done, let cake cool for 15 minutes.
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Step 6Prepare frosting by mixing cream cheese, butter, clear vanilla, and powdered sugar to desired consistency. (You can add a little milk as well.)
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Step 7Spread frosting over warm cake and garnish with pecans, if desired.
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Step 8Refrigerate any leftovers, due to cream cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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