Pumpkin Cake with Cream Cheese Icing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pumpkin Cake:
4 eggs
2 c. sugar
1 c. vegetable oil
2 c. all-purpose flour, sifted
2 t. baking soda
2 t. cinnamon
½ t. salt
2 c. (1 can) pumpkin (DO NOT USE pumpkin pie mix)
Cream Cheese Icing:
3 oz. cream cheese
1 stick butter
1 t. vanilla
1 lb. confectioners sugar
1 c. chopped pecans, toasted
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Directions: |
Directions:Preheat oven to 350º. Beat eggs and sugar until well blended and light. Add oil and continue beating. Sift all dry ingredients together and then add to mix. Add pumpkin. Bake in well greased and floured 9 inch tube pan or bundt pan for 55 minutes. Remove from pan after cooling for 10 minutes on rack. When cake is cool, frost with cream cheese icing.
To make cream cheese icing, combine cream cheese, butter and vanilla. Add sugar and beat until creamy. Stir in chopped pecans and ice the cake. If icing is too thick, add small amount of milk to help with spreading consistency. |
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Number Of
Servings: |
Number Of
Servings:12-20 |
Personal
Notes: |
Personal
Notes: I don't like pumpkin, but I love this cake. It ALWAYS turns out perfectly and that cream cheese icing is SO GOOD! This is my "go to" dessert for Thanksgiving or any get together in the fall.
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