Ingredients
Ingredients for Pumpkin Cake:
2cups all-purpose flour (*seenote on measuring) 1½ cups granulated sugar 1tsp baking soda (sifted toget ridof lumps) 2tsp baking powder 2tsp cinnamon 3large eggs, roomtemp 1cup oil (extra light olive oil,vegetable or corn oil willwork) 1can (15 oz) pumpkin puree
Ingredients for Frosting:
1package (8oz) Cream Cheese,room temp, cut intoquarters 1stick (8 Tbsp) unsalted butter butter, room temp 1cup powdered sugar 2tsp realvanillaextract Pecans to decorate, optional
Prep
1. Prep: Preheat oven to 350˚F. Greasea9x13 non-stick bakingpan or a Glass pyrex dish.** In a large bowl, whisk togetherthe dry ingredients: 2 cups flour, 1½ cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
2. In a secondmedium bowl, whisktogether wet ingredients: 3 large eggs, 1cup oil and1 can pumpkin, until well combined.
3. Add wet ingredients to dry ingredientsand whisk untilsmooth. Transferto preparedbaking dish and bake at 350˚F for 35-40 min(my oven took 35 min), or until a toothpick pokedin the center comesout clean. Let cake cool completely in pan thenspread the top with frosting(see below) and decorate with wholeor choppedpecans. I sprinkled pecans over individualslices since my sondoesn't eat them.
How to Make Whipped Cream CheeseFrosting:
1. Combine allof your frostingingredientsin the bowl of astand mixer and using the whisk attachment,beat on medium speed until combined, then beaton high speed 2-3 min or untilfluffy, scrapingdown the bowl as needed.
ENJOY
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