Pumpkin Cake

By lmaley

Ingredients

• Ingredients for the Cream Cheese Frosting:
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda (sifted to get rid of lumps)
• 2 tsp baking powder
• 2 tsp cinnamon
• 3 large eggs, room temp
• 1 cup oil (extra light olive oil, vegetable or corn oil will work)
• 1 can (15 oz) pumpkin puree (or make your own!)
• 1 package (8oz) Cream Cheese, room temp, cut into quarters
• 1 stick (8 Tbsp) unsalted butter butter, room temp
• 1 cup powdered sugar
• 2 tsp real vanilla extract
• Pecans to decorate, optional

Details

Adapted from natashaskitchen.com

Preparation

Step 1

Prep: Preheat oven to 350˚F. Using cooking spray or oil, grease a 9×13 non-stick baking pan (like this one) or a Glass pyrex dish. Tip: If you’re serving it out of a metal pan, line it with parchment paper so you don’t scratch up your pan.

1. In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.

2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

3. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 mins), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans.

How to Make Whipped Cream Cheese Frosting:

1. Combine all of your frosting ingredients in the bowl of a stand mixer (here’s the mixer I use) and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.