Every Thanksgiving I usually make a pumpkin roll for my father-in-law. Honestly, this year I was just too tired (pumpkin rolls are
SO MUCH WORK) so instead, I made a really easy pumpkin cake. It was absolutely delicious. I have to admit, I don't
love the taste of pumpkin when it's all by itself and have a hard time eating straight pumpkin pie, so this cake is very mild and really reminds me of the consistency of carrot cake.
So, my friends, please enjoy a super easy pumpkin cake!
CAKE INGREDIENTS:
- 2C. Flour
- 2C. Sugar
- 2t. Baking Soda
- 1t Cinnamon
- 1/2t. Salt
- 4 eggs
- 1C. Vegetable Oil
- 15 oz. (can) Pure Pumpkin
Pour batter into a greased 9x13 baking pan and bake @ 350 for approximately 30 minutes (or until it springs to the touch and a toothpick comes out clean.)
ICING INGREDIENTS:
- 1 8oz. pkg. Cream Cheese
- 1 stick Butter
- Approx 2C. Confectioners Sugar (depending on consistency and taste you may need more)
- 2t. Vanilla extract
Frost cake once cooled and sprinkle top with cinnamon. Keep refrigerated! Very easy, tasty and pretty!
No comments:
Post a Comment