Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free)

Submitted by DownHomeDinner

"This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe."

 

• 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

1. 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!

Reviews

[Sydney Mike]

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]