Thursday, October 8, 2020

Best Pumpkin Cake EVER

 Today I'm sharing one of my VERY FAVORITE cake recipes of all time.  It's so easy, so tasty and is a total crowd pleaser.  I feel like I make this 3-4 times a month in the Fall for our family, to take to a function or to pass along to a friend. 



What You'll Need...
- 15 oz can of pumpkin
- 1 cup vegetable oil
- two cups of sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 5 tablespoons softened butter
- 3 oz softened cream cheese
- 1 3/4 cup powdered sugar
- milk (just a few tablespoons)

Step 1 - Combine the pumpkin, vegetable oil and sugar.  


Step 2 - Beat 4 eggs and mix them in with the pumpkin, oil and sugar.

 
Step 3 - In a separate bowl combine the flour, baking soda, cinnamon, nutmeg salt.


Step 4 - Combine the dry ingredients into the wet and pour it into a greased 9x13 pan
Step 5 - Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.


Step 6 - After the cake is completely cool,  beat together the softened butter cream cheese and then add in the vanilla and beat until smooth.

Step 7 - Gradually add in the powdered sugar and beat it until combined.  Turn your mixer on high and add in milk a tbsp at a time until the icing is fluffy and "spreadable".





And because I can't take a recipe pic without children coming up to me with a fork to sample :) 




What You'll Need...
- 15 oz can of pumpkin
- 1 cup vegetable oil
- two cups of sugar
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 5 tablespoons softened butter
- 3 oz softened cream cheese
- 1 3/4 cup powdered sugar
- milk (just a few tablespoons)

Step 1 - Combine the pumpkin, vegetable oil and sugar.  

Step 2 - Beat 4 eggs and mix them in with the pumpkin, oil and sugar.
 
Step 3 - In a separate bowl combine the flour, baking soda, cinnamon, nutmeg salt.

Step 4 - Combine the dry ingredients into the wet and pour it into a greased 9x13 pan

Step 5 - Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean.

Step 6 - After the cake is completely cool,  beat together the softened butter cream cheese and then add in the vanilla and beat until smooth.

Step 7 - Gradually add in the powdered sugar and beat it until combined.  Turn your mixer on high and add in milk a tbsp at a time until the icing is fluffy and "spreadable".




9 comments :

  1. I wish I had some right now for breakfast with my coffee!

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  2. 2 tsp cinnamon AND 1/4 tsp cinnamon?

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    Replies
    1. Oh no! The 1/4 tsp is nutmeg! I fixed it - thank you!

      Delete
  3. I would never eat a pumpkin pie, BUT I WILL HAMMER A PUMPKIN BREAD OR CAKE. This looks delish!

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  4. I basically do this same cake, but I use a box of spice cake instead. I may give this one a try, though! Thank you for sharing!

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  5. This looks delicious!! I'm going to make it this weekend and add pecans too. I don't see where it says how much vanilla....I'm assuming a teaspoon is plenty.

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  6. Your little button to Pin this doesn't seem to be working. Wanted to be sure to save it!

    ReplyDelete
  7. Thank you so much for this recipe! I made it last weekend for company and it was delicious! The whipped cream cheese frosting was such a nice complement to the texture of the cake. I am not a pumpkin pie fan so this will be one of my "go to" desserts for the upcoming holidays. Thanks again from Washington state!

    ReplyDelete

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