Sunday, November 21, 2010

Frost-on-the Pumpkin Cake

By JoAnne Wilkie

1 (16-oz.) can solid pack pumpkin
2 C sugar
4 eggs
1 C oil
2 C all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon

Mix pumpkin, sugar, oil, and eggs in a bowl. In another small bowl, mix flour and remaining dry ingredients together. Add to pumpkin mixture and mix well, scraping sides and bottom of bowl often. Pour into bundt pan, either sprayed well or greased and floured. Bake at 350 degrees for 50-60 minutes or until toothpick comes out clean. Let cake cool in the pan for 5 minutes, and then invert onto a cooling rack. Cool completely.

Cream Cheese Frosting
1/4 C butter, softened
1 (8-oz.) cream cheese, softened
2 1/3 C powder sugar
1 tsp. vanilla
1/2 C chopped pecans for garnish

Mix together all ingredients except the pecans. Frost cake. Garnish with chopped pecans.

Adaptions by Kristin Blair
Cupcakes! Bake for 20+minutes

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