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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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The cream cheese frosting wonderfully complements this spice cake sent in by Sandra McKenzie from Braham, Minnesota. Ingredients:
1-1/2 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1 cup canola oil |
4 eggs |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
cream cheese frosting: |
2 packages (3 ounces each) cream cheese, softened |
1/2 cup butter, softened |
2 teaspoons vanilla extract |
4-1/2 cups confectioners' sugar |
24 candy pumpkins |
Directions:
1. In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; gradually add to pumpkin mixture and mix well.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake; garnish with candy pumpkins. Cover and refrigerate until serving. Yield: 24 servings.
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