This cake is fluffy and moist and most importantly, topped with cream cheese frosting. The recipe makes a sheet cake which I cut into bars. You can top each piece with candy corn pumpkins, chopped nuts or nothing at all.
6 eggs1 ½ C oil
2 ½ C sugar
3 C pumpkin
3 C flour
3 tsp baking powder
1 ½ tsp soda
1 ½ tsp cinnamon
2 tsp salt
Beat all ingredients together until smooth, pour into greased pan and bake 350 degrees for 25 minutes or until toothpick comes out clean. Cool and frost with cream cheese frosting.
Frosting: (you should probably double this) beat together until fluffy: ½ stick softened margarine and 2 oz softened cream cheese. Add 1 ½ C powdered sugar, ½ tsp vanilla, and a dash of salt. Beat again. Frost cooled cake and decorate as desired. Cut into bars to serve.
4 comments:
mmmmm...mmmmmm...mmmmm
sounds so good, i may have to try some of these!!
what size pan for the pumpkin cake?
You can use these proportions for a 9x13 pan.
4 eggs
2 teas baking powder
1 cup oil
1 teas soda
1 2/3 cups sugar
1 teas cinnamon
2 cups pumpkin
1 ¼ teas salt
2 cups flour
Beat until smooth. Bake 350 degrees for 25 minutes. May add 1 cup chocolate chips. Top with cream cheese frosting.
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