Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe. Ingredients:
15 ounces canned pumpkin |
4 eggs |
2 cups sugar |
1 cup vegetable oil |
2 cups all-purpose flour (can be substituted for gluten free flour if desired) |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon salt |
1/2 cup butter, softened |
6 ounces cream cheese, softened |
2 cups powdered sugar |
1/2 cup chopped pecans |
Directions:
1. Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!
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