Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free)
photo by DownHomeDinner
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 Cake
- Serves:
- 12
ingredients
-
cake
- 15 ounces canned pumpkin
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour (can be substituted for gluten free flour if desired)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
-
Icing
- 1⁄2 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups powdered sugar
- 1⁄2 cup chopped pecans
directions
- Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!
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Reviews
-
We do love pumpkin, & with the cream cheese frosting, this cake is absolutely delicious! Definitely a keeper of a recipe, & we appreciate you posting it! I look forward to sharing this one with friends & relatives, & it would make a wonderful change of pace during the winter holidays! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]
RECIPE SUBMITTED BY
DownHomeDinner
United States