Pumpkin cake with cream cheese frosting. Try this delicious layered pumpkin cake recipe for Halloween, fall entertaining, or on the Thanksgiving dinner table.
2 cups Sugar
1 cup Vegetable oil
2 cups All-purpose flour
2 tsp Baking soda
2 tsp Ground cinnamon
1/2 tsp Ginger
1 tsp Baking powder
1/2 tsp Salt
2 cups Pumpkin puree, fresh or canned
1/2 cup Chopped pecans
Cream cheese frosting
Oven Temp ~ 350°
Baking Time ~ 35 -
Pan Type ~ two 9-inch round layer pans
Combine the sugar, vegetable oil and eggs in a large mixing
bowl, mix well. Sift dry ingredients into a separate bowl, stir into oil
mixture, beating well. Stir in pumpkin puree.
Pour pumpkin cake batter into prepared cake pans. Bake until cake tests done when a toothpick inserted in the center comes out clean. Turn out onto racks to cool. Stack the 2 layer pumpkin cake with a generous amount of frosting between them. Finish frosting layer pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!