This Saturday we traveled to visit our mom and it wouldn’t be autumn if she didn’t bake her famous Pumpkin Cake for us to enjoy, or some might say “inhale”. Some may think “ho, hum…pumpkin again”, but we’re thinking “Pumpkin AGAIN!”. It’s the perfect seasonal treat! Give it a try. It won’t disappoint! You may even get a nostalgic feeling of being home with your mom!
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pumpkin puree or cooked mashed pumpkin
- cream cheese frosting, below
- 1/2 cup chopped pecans
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350 degrees for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkel with chopped pecans.
Cream Cheese Frosting
- 1/4 cup butter
- 1 package (8 ounces) cream cheese, room temperature
- 1 pound confectioners sugar, sifted
- 2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
We hope you can enjoy this with a loved one too!