Monday, November 14, 2011
Pumpkin Cake with Cream Cheese Frosting
Yep...you read right. More pumpkin. When will I get over this pumpkin need? Probably never but I do plan on still venturing out once and a while. I kid. It should slow down after this but I have said that before so who the heck knows with me anymore. This cake is amazing. It's light and fluffy and full of flavor. The cream cheese frosting compliments this cake so well also. Both of my sisters loved it and one sister even had the chance to eat the lovely piece of cake in this picture. She asked me how I cut such perfect pieces. I had to be honest and tell her I just cut. I don't do anything special and I just hope for the best. Take that secret with you. It has more value than gold.
1 2/3 Cups Sugar
1 Cup Vegetable Oil
2 Cups Pure Pumpkin
2 Cups Flour
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Salt
1 tsp. Baking soda
8 oz. Cream Cheese, Softened
1/2 Cup Butter, Softened
2 Cups Confectioners Sugar
1 Tbs. Vanilla Extract
Preheat Oven to 350 degrees.
In a large bowl, combine the eggs, sugar, pumpkin and vegetable oil. Mix for a couple of minutes until it's well mixed and some air is incorporated.
In another bowl, sift together the flour, baking powder, cinnamon and salt.
By hand, stir in the dry ingredients with the wet ingredients just until combined. There will be some lumps. No worries!
Pour mixture into a greased 9x13 pan and bake for 25-30 minutes or until a knife inserted in the middle comes out clean.
While the cake is cooling, make the frosting.
In a large bowl combine the softened cream cheese and butter. Mix on high until fluffy.
Add the powdered sugar and mix on low until incorporated. Then turn on high and whip the heck out of it. Add the vanilla and continue to whip. I wanted a light and fluffy frosting so I had mine running on high for a few minutes after the ingredients were all added.
Once the cake is cool, frost the cake.
Source: Sweet Peas Kitchen