Pumpkin Cake

Yes, it is time for all things pumpkin. I personally don't understand the fascination, but I do like pumpkin spice cake and this is my personal recipe, which has more spices that most.

What you need:

For the cake:
1 16oz can of pumpkin puree
2 c AP flour
4 eggs, beaten
3/4 c Vegi oil
2 c sugar
2 tsp baking powder
1 tsp baking soda
2 tsp vanilla
1 tsp salt
1 Tbls pumpkin pie spice
2 tsp cinnamon
1/2 tsp nutmeg (freshly ground is best)
1/4 tsp ground ginger
1/4 tsp ground allspice

For the frosting:
1 8oz package cream cheese at room temp
4-5 tbls button at room temp
1.5 tsp vanilla
2 c sifted powdered sugar


How to do it:
Pre-heat oven to 350.
Stir together the dry ingredients, set aside.
Combine eggs, pumpkin, sugar, & oil. Beat until combined.
Add dry ingredients, beat until just combined.
Pour into a 13 x 9 pan and bake for 25-30 minutes. You can also bake in round(2 8" for about 25). A toothpick should come out of the center with a few crumbs attached. If you bake this in a pyrex dish it will take longer.

Let the cake cool for at least 2 hours before frosting.

Making the frosting is incredibly easy.  When your butter and cream cheese are soft, sift the cream cheese over and whip together (yes sift. Do you want lumpy frosting? Don't sift your sugar ad I promise you will get it.) Now whip it all together with your hand mixer, then whip in the vanilla and put it on the cake. This recipe make plenty for a sheet cake, or 8" rounds.

Nom.