This cake is easy to make but rich and delicious. I wouldn't recommend it for…
This recipe comes from my friend Gerry, who is actually known for his pumpkin cake! I won’t lie to you, it’s not low-calorie, but it is deliciously decadent so who cares! Bring it to your next potluck and I guarantee, everyone will love it!
1 2/3 cup sugar
1 cup cooking oil (corn oil is best)
1 15 oz can of pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees.
Sift flour, baking powder, cinnamon, baking soda, and salt together.
Beat eggs one at a time. Add sugar, oil, and pumpkin. Beat together until light and fluffy. Add dry ingredients to the pumpkin mixture, mixing thoroughly.
Bake in an ungreased 13″ x 9″ pan for 25-30 minutes (until a toothpick placed in center comes out clean). Cool completely. Frost (recipe below).
You have deliciously decadent pumpkin cake!
1 3oz package of cream cheese (softened)
1/2 cup butter (softened)
1 tsp vanilla
2 cups powdered sugar
Cream the cheese and butter together. Stir in vanilla. Add powdered sugar, slowly beat until smooth.