pumpkin cake
There’s nothing better than the smell of this pumpkin cake baking in the oven. No need for scented candles – just make this cake! From Examiner
prep time
10 Min
cook time
55 Min
method
---
yield
12 serving(s)
Ingredients
- 3 cups flour
- 1 1/2 cups sugar
- 1 1/4 cups vegetable oil
- 3 1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 - eggs, room temperature
- 1 - 15 oz can pumpkin
- 1 cup walnuts (optional)
- FROSTING
- 8 - oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
- 2-3 tablespoons milk
How To Make pumpkin cake
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Step 1Preheat an oven to 350 degrees. Butter and flour a 10” tube pan. In a small bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside.
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Step 2In the bowl of a mixer, combine oil, eggs and pumpkin and ,sugar. Beat until smooth, about 30 seconds. Slowly add the dry mixture into the wet. Once the mixture has come together, turn the mixer up to a medium high speed and beat for 2 minutes. The batter should be light and smooth. Fold walnuts into the batter by hand.
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Step 3Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Cool on a wire rack inside the pan for at least 1 hour. Remove from pan and cool completely.
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Step 4To make the frosting, whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner’s sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing should not be thick, but pourable. Whip the frosting on high for another 45 seconds. Pour the icing over the cooled cake using a knife to smooth the outside edges.
- 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!
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