This delicious pumpkin cake recipe is from my mother-in-law. I always look forward to the fall so I can make this cake...it's so moist!
Pumpkin Cake with Cream Cheese Frosting
1 c oil
2 c sugar
2 c canned pumpkin
4 eggs
2 c flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
4 oz cream cheese, softened
3/4 stick butter, softened
3 tbsp milk
1 3/4 c powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees. Grease and flour a 9x13 cake pan. Mix first 9 ingredients with hand mixer until smooth. Bake for 30-35 minutes until toothpick inserted into cake comes out almost clean. Allow cake to cool completely before icing. For icing, mix cream cheese, butter, milk, powdered sugar, and vanilla with hand mixer until smooth. Ice cake and immediately refrigerate. In the Nelson family, we top with sprinkles. Keep cake refrigerated.
1 c oil
2 c sugar
2 c canned pumpkin
4 eggs
2 c flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
4 oz cream cheese, softened
3/4 stick butter, softened
3 tbsp milk
1 3/4 c powdered sugar
1 tsp vanilla
Preheat oven to 350 degrees. Grease and flour a 9x13 cake pan. Mix first 9 ingredients with hand mixer until smooth. Bake for 30-35 minutes until toothpick inserted into cake comes out almost clean. Allow cake to cool completely before icing. For icing, mix cream cheese, butter, milk, powdered sugar, and vanilla with hand mixer until smooth. Ice cake and immediately refrigerate. In the Nelson family, we top with sprinkles. Keep cake refrigerated.
Mmmmmmmm....I am so sad that I don't have some right now...
ReplyDeleteLooks so good...........
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