Friday, October 14, 2011

Pumpkin Cake

This is the time of year when I overdose on all things pumpkin. Pie. Lattes. Cookies. Butter. Ice Cream. Smoothies. Granola... the list never ends. Here's a new one: cake. And I apologize in advance for the extreme number of pumpkin posts that are sure to follow this one.. or I would, if they weren't all so wonderful.

It's fall. Embrace the pumpkin.

{Pumpkin Cake}

4 large eggs
2 cups sugar
1 cup oil
1 can (15 oz) pumpkin puree
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1 tsp. pumpkin pie spice
pinch of ground cloves
1/2 tsp. salt
1/2 cup chopped walnuts

Cream Cheese Frosting

Beat together until smooth
3 ounces cream cheese, softened
1/3 cup butter, softened
 1 tsp. vanilla
2 cups powdered sugar

Beat eggs, sugar, oil and pumpkin in a large bowl until it is smooth. Stir in the flour, baking powder, baking soda and spices. Spread batter in a greased 9x13 inch pan. Bake at 350 degrees for 25 minutes.

This cake is moist and full of bold pumpkin flavor. The cream cheese frosting puts it over the top. Enjoy on a chilly fall evening!


  1. What kind of flour did you use?

  2. In the frosting, it is three ounces of cream cheese, right? Do you spread the frosting on while the cake is hot or room temperature?

  3. Yes! And I let it cool to room temp.

  4. Looks so moist and wonderful. Can't wait to try it.

  5. Looks so good. Want to try this.