Pumpkin Cake- USA #135

 Pumpkin Cake- USA #135

This is a delicious and easy pumpkin cake. It’s moist, soft, rich and spiced with pumpkin spice flavor. The cream cheese frosting is an extra bonus.                                

     Cake:

• 2 c. All purpose flour ( spoon and leveled)
• 2 tsp. Baking powder
• 1 tsp. Baking soda
• 1 tsp. Salt
• 1-1/2 tsp. Ground cinnamon
• 2 tsp. Pumpkin pie spice
• 1 c. Vegetable oil
• 4 eggs
• 1 c. Dark brown sugar
• 1/2 c. Sugar
• 1 can (15 oz.) pumpkin purée
• 1-1/2 tsp. Vanilla extract

Cream cheese frosting:

• 8 oz. cream cheese, room temperature 
• 1/2 c. Unsalted butter, room temperature 
• 3 c. Confectioners’s sugar
• 1 tsp. Vanilla extract 
• 1/8 tsp. Salt

1. Cake: Preheat oven 350F. Grease a 9X13” baking pan. 
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside.
3. Whisk the oil eggs, brown sugar, granulated sugar, pumpkin, and vanilla together until combined.
4. Pour the wet mixture into the dry ingredients and us a mixer or whisk until completely combined.  Batter will be thick.
5. Spread batter into the prepared pan.  Bake 30-35 minutes. the cake is done when a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and cool completely.
7. Frosting: In a large bowl using a stand mixer fitted with a paddle, beat the cream cheese and butter together on high speed until smooth and creamy.
8. Add 3 cups confectioners’ sugar, vanilla and salt.  Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
9. Spread the frosting on the cooled cake and refrigerate for 30 minutes. This helps sets the frosting and makes cutting easier.

Results: Easy and delicious. I made cupcakes instead of one cake. Folks loved them. I also had frosting left over, which we used on a Piernik (#130) I had frozen. 

Bottom Line: Keeper! I’m making it again for the holidays. Yum!

Please share this blog with family and friends. Thanks.