Edit history for Easy Pumpkin Cake

Snapshot from 12:01 p.m. Nov. 8, 2016
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Easy Pumpkin Cake
 
 
Ingredients:
2 c all-purpose flour (*see note on measuring)
1 1/2 c granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
3 large eggs, room temp
1 c oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree (or make your own!)
 
Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 c powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
 
 
Instructions:
1. Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1½ cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
1. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
1. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans.
 
Frosting:
1. Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed.
 
 
Source(s): http://natashaskitchen.com/2015/11/06/easy-pumpkin-cake-recipe/
 
 
 
 

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