spiced pumpkin cake with cream cheese frosting
I have had this recipe for years. It is one of my favorite recipes for the Fall. When I was 18, I won my first baking contest with this recipe.
prep time
15 Min
cook time
25 Min
method
---
yield
9-12 serving(s)
Ingredients
- 4 - eggs
- 2 cups fresh or canned pumpkin puree (i prefer to use fresh puree)
- 1 cup white sugar
- 3/4 cup brown sugar, firmly packed
- 1 cup vegetable oil
- 2 cups all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 3 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups confectioners' sugar
How To Make spiced pumpkin cake with cream cheese frosting
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Step 1Preheat oven to 350 degrees
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Step 2Grease a 13 x 9 rectangle cake pan.
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Step 3Beat eggs in a large mixing bowl. Add pumpkin, sugars and oil. Beat well.
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Step 4Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add to pumpkin mixture. Beat until well blended.
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Step 5Bake in preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
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Step 6To make the Cream Cheese Frosting: Combine cream cheese, butter, vanilla and confectioners' sugar in a small bowl. Beat until light and fluffy.
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Step 7Frost cake and enjoy! Hint: You don't have to, but I usually keep the cake refrigerated to keep it moist.
- 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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Category:
Cakes
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