Easy Moist Pumpkin Cake With Quick Cream Cheese Frosting |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
My sister asks for this cake for her birthday every year. It is an old pillsbury recipe that I have modified over the years to suit our tastes. Be sure to grease the pan well, it has a tendency to stick. Ingredients:
1/3 cup sugar |
1/3 cup vegetable oil |
3 eggs |
1 (15 ounce) can solid pack pumpkin |
1 (18 ounce) package yellow cake mix |
3 teaspoons pumpkin pie spice |
1 (8 ounce) can vanilla frosting |
1 teaspoon vanilla |
1 (3 ounce) package cream cheese, softened |
Directions:
1. Heat oven to 350 degrees.
2. Grease and flour a 13x9 inch baking pan.
3. In large bowl, combine sugar, oil, eggs and pumpkin, beat for 1 minute at high speed with electric mixer. Add cake mix and spice, blend until moistened. Beat 2 minutes more at highest speed.
4. Pour into prepared pan.
5. Bake at 350 degrees for 30 -40 minutes or until toothpick comes out clean. Cool Completely.
6. For Frosting: In small bowl beat together frosting, cream cheese and vanilla until smooth. Frost cake. Store in refrigerator but serve at room temperature.
|
|