Pumpkin Cake
By laurawfox
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.
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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