- r
- 1 cup canned pumpkin puree r
- ¾ cup firmly packed light brown sugar r
- ¾ cup granulated white sugar r
- 3 large eggs r
- ½ cup vegetable oil r
- 2 teaspoons ground cinnamon r
- 1 teaspoon baking powder r
- ¾ teaspoon ground nutmeg r
- ¾ teaspoon salt r
- ½ teaspoon ground cloves r
- ¼ teaspoon baking soda r
- 1 ¾ cup flour r
Preheat the oven to 350 degrees. Prepare a 9x11 baking ban or three 8-inch round cake pans with nonstick spray. Line the bottom of the pan with wax paper.
rCombine the pumpkin and sugar in a large bowl and mix thoroughly. Add the remaining ingredients, except for the flour, and mix until it's well-blended. Add the flour and stir until just mixed. Spoon the batter into the pan(s), and smooth the top.
rBake the cake for 25 to 30 minutes (for a round cake) or 30-35 minutes (for a sheet cake), until it's golden and the top springs back when gently pressed. Allow the cake to cool completely.
rEasy Cream Cheese Frosting
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- 1/2 cup butter, room temperature r
- 8 ounces cream cheese, room temperature r
- 2-3 cups powdered sugar r
- 1 teaspoon vanilla extract r
Using an electric mixture, cream the butter and cream cheese until very smooth. Scrape down the sides. Add the vanilla and mix. Add the powdered sugar slowly, one-half cup at a time. Keep adding until you've reached the desired thickness. Spread evenly on the cake with a blunt knife or spatula once the cake has cooled thoroughly.
