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Pumpkin Cake

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This two layer pumpkin cake is topped off perfectly with a fluffy cream cheese frosting and chopped pecans. The cake is spiced with a combination of ginger and cinnamon.

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Ingredients

  • CAKE:
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree or cooked mashed pumpkin
  • 1/2 cup chopped pecans
  • CREAM CHEESE FROSTING:
  • 1/4 cup butter
  • 1 package (8-ounces) cream cheese, room temperature
  • 1 pound confectioners' sugar, sifted
  • 2 teaspoons vanilla extract

Details

Servings 16
Preparation time 15mins
Cooking time 55mins
Adapted from southernfood.about.com

Preparation

Step 1

CAKE:
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

FROSTING:
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

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