Friday, November 12, 2010

Pumpkin Cake with Cream Cheese Frosting

Not only is this the best pumpkin cake, it is seriously the best cake ever. OK that is my opinion. You try it and tell me. Super moist and super delicious. I make it year round and crave it to the very last crumb!     

1 ½ cups sugar
1 ½ cups all purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
1 ½ tsp cinnamon
½ tsp salt
1 (15 oz) can of Pumpkin (Libby’s brand is the best)
¾ cups oil
2 large eggs, slightly beaten
Preheat oven to 350 °F, and grease a 9 X 13 cake pan. Sift sugar, flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Add oil and beat with a mixer until dry ingredients are moistened. Add pumpkin, beat until smooth, then add eggs and beat for 1 minute.Pour into pre-greased pan and bake on middle shelf for 45 minutes (or until a toothpick inserted in the middle comes out clean).

For the Frosting:
1 tsp vanilla
8 oz. cream cheese, softened
¼ cup butter at room temperature 
1½  cups powdered sugar  

Beat cream cheese, butter, vanilla, with mixer, sift in powdered sugar 1 cup at a time. Beat until smooth and thick.  Spread frosting on warm cake and sprinkle cinnamon if desired. Keep refrigerated.

Source: Mom's friend. Thanks Tant Abir!
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1 comment:

  1. This dessert is an absolute must for whoever sees it. Unless you have self-control problems because once you start, you absolutely cannot stop!!!!!