Pumpkin cake

After 3 pumpkin pie dinners in a week, I’m pumpkin pied out. Well tonight was our turn to host a “Thanksgiving” dinner and I had 2 cans of pumpkin in the pantry. I decided to do pumpkin spice cake instead. It was a big hit. Very filling.

Its a bit heavy but very good with cream cheese icing. Nuts and/or raisins are optional.

3 cups flour

2 cups sugar

1 and 1/2 tsp baking soda

1 and 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

2 eggs

1 cup oil

1 tsp salt

1 cup milk

1 can (16 oz) pumpkin

mix well, bake 350 for 45-60 mins until toothpick comes out clean.

Cream Cheese Frosting: I mixed this with a fork. It was thick to mix and had very small cream cheese bits when finished.

8oz cream cheese (softened)

1/4 cup butter (softened)

1 tsp vanilla

1 c powdered sugar


One Response

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