Pumpkin Cake

Fall is the best time of year for baking because several things are in season. One of those things just happens to be pumpkin. Pumpkin cake is one of my favorite things to make with pumpkin puree. This cake is delicious and very moist. The original recipe calls for a 12×18 inch cake pan but two 9 inch round cake pans will work as well if you want to make a layer cake. You can add chopped walnuts into the better if you choose; I just put them on the top. The frosting is an outstanding cream cheese frosting that goes perfect with the pumpkin flavor. This is the perfect cake for fall, give it a try. Enjoy.



 
Ingredients:
2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin (or fresh pumpkin puree)
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Cream cheese Frosting-
2 (8 ounce) packages cream cheese (softened)
½ cup butter (softened)
2 cups confectioners sugar
1 teaspoon vanilla extract

Cooking Instructions:


 
Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 12×18 inch pan. In a medium bowl sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl beat sugar and oil until combined. Blend in vanilla extract and pumpkin puree. Beat in the eggs, one at a time. Gradually beat in the flour mixture. Stir in walnuts. Pour the batter into the prepared 12×18 inch pan.
 
Step 2: Place into the oven and bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.


 
Step 3: To make frosting- In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla extract. Gradually beat in the confectioners sugar until the frosting has become smooth and achieved spreading consistency. Spread the frosting over the top of the cooled cake.