This cake is tender, moist, and mellow. The cream cheese frosting pairs perfectly; not too sweet, just the right balance of flavors for a terrific dessert.
Perfect for any family gathering! Click through the pages for the recipe.
Pumpkin Cake with Cream Cheese Frosting
1 cup brown sugar
2/3 cup granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
½ tsp. ginger
Preheat oven to 350 degrees. (325 degrees for glass pan)
Prepare a cake pan by coating with spray release.
Mix together the eggs, sugar, oil and pumpkin until light and fluffy.Stir together flour, baking powder, cinnamon, salt, baking soda, nutmeg and ginger.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Bake for 30 minutes, or until a toothpick comes out almost clean when inserted into the middle.
Let the cake restfor 10 minutes, then cover with plastic wrap and allow to cool completely. This holds in the moisture as the cake cools to make the cake tender and moist. It does not cause the cake to become soggy.
Cream Cheese Frosting
8 oz. cream cheese, softened
½ cup butter or margarine, softened
1 tsp. vanilla
3 cups confectioners sugar
Combine the cream cheese, butter and vanilla in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until well combined and fluffy.Place the frosting in 3-4 rows across the cake to make it easier to spread the frosting, so as not to tear the delicate surface.
Serve immediately or allow to sit a bit then cover with plastic wrap (if allowed to sit it will have a bit of a crust on top of the frosting so the plastic wrap will not stick.)
Copyright Carrie Groneman, A Mother’s Shadow, 2013
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