Moist Pumpkin Cake

By Addie

“Pumpkin cake adds a warm glow to the end of any meal with its subtle blend of spices and a rich cream cheese icing.”

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 2 cups granulated sugar
• 1 cup canned pumpkin puree
• 3/4 cup vegetable oil
• 2 large eggs, beaten
• 2 teaspoons vanilla extract, divided
• 1/2 cup plus 3–5 tsp. milk, divided
• 1 package (8 oz.) cream cheese
• 1/3 cup butter, softened
• 3 cups confectioners’ sugar
• 1/2 cup chopped pecans

Preparation

Step 1

Preheat oven to 350°F. Grease and flour the bottom of a 13- x 9-inch baking pan. Sift the flour, baking powder, baking soda, cinnamon, salt, ginger and allspice into a medium bowl.


Combine the granulated sugar, pumpkin, oil, eggs and 1 tsp. vanilla in a large bowl. Beat with an electric mixer set on medium speed until well mixed, about1 minute. Reduce speedto low. Gradually beat inthe flour mixture until smooth, 1–2 minuteslonger. Beat in 1/2 cup milk. Pour into the prepared pan. Bake until a toothpick inserted in the center comesout clean, 35–40 minutes.Cool the cake in the panon a wire rack.


Place the cream cheese and butter in a medium bowl. Beat on high speed until smooth, about 30 seconds. Add the remaining vanilla. Gradually beat in the confectioners’ sugar until smooth, 1–2 minutes longer. Add enough of the remaining milk for a spreadable consistency. Frost the cake. Sprinkle with the pecans. Cut in squares and serve.
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Grandma's Secret Tip:

For a Halloween treat, prepare as cupcakes instead; bake about 20 minutes. Tint the icing with orange food coloring and sprinkle with mini chocolate chips instead of the pecans.