pumpkin cake
(5 ratings)
There’s nothing better than the smell of this pumpkin cake baking in the oven. No need for scented candles – just make this cake! From Examiner
(5 ratings)
yield
12 serving(s)
prep time
10 Min
cook time
55 Min
Ingredients For pumpkin cake
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3 cflour
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1 1/2 csugar
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1 1/4 cvegetable oil
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3 1/2 tspcinnamon
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2 tspbaking powder
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2 tspbaking soda
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1 tspsalt
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4eggs, room temperature
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115 oz can pumpkin
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1 cwalnuts (optional)
- FROSTING
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8oz cream cheese, room temperature
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1 tspvanilla extract
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2 cconfectioners' sugar
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2-3 Tbspmilk
How To Make pumpkin cake
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1Preheat an oven to 350 degrees. Butter and flour a 10” tube pan. In a small bowl, combine flour, cinnamon, baking powder, baking soda and salt. Set aside.
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2In the bowl of a mixer, combine oil, eggs and pumpkin and ,sugar. Beat until smooth, about 30 seconds. Slowly add the dry mixture into the wet. Once the mixture has come together, turn the mixer up to a medium high speed and beat for 2 minutes. The batter should be light and smooth. Fold walnuts into the batter by hand.
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3Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Cool on a wire rack inside the pan for at least 1 hour. Remove from pan and cool completely.
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4To make the frosting, whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner’s sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing should not be thick, but pourable. Whip the frosting on high for another 45 seconds. Pour the icing over the cooled cake using a knife to smooth the outside edges.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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