Pumpkin Spice Cake With Cream Cheese Frosting |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I originally got this recipe from Kitchen Assistant...but I believe it belonged to Southern Living before that! This is fabulous all year round...but especially around Thanksgiving. Ingredients:
4 large eggs |
2 cups sugar |
1 cup vegetable oil |
1 (15 ounce) can pumpkin |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
8 ounces cream cheese, softened |
1/2 cup butter, softened |
16 ounces powdered sugar |
1 1/2 teaspoons vanilla extract |
1 cup pecans, chopped |
Directions:
1. Combine first 4 ingredients in a large bowl.
2. Beat at medium speed with an electric mixer until smooth.
3. Combine flour and next 6 ingredients.
4. Stir flour mix into pumpkin mix until well blended.
5. Spread batter in a lightly greased 15 X 10 inch jelly roll pan.
6. Bake at 350 degrees for 25-30 minutes (until light brown).
7. Cool completely before you Frost!
8. For Frosting: Beat cream cheese and butter until creamy.
9. Gradually add powdered sugar and vanilla, beating well.
10. Stir in pecans.
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