Pumpkin Cake with Cream Cheese Frosting
Posted on August 26 2019
It's the end of summer and our favorite coffee shops have already revealed their offering of Pumpkin Spiced Coffees. In fact, you can now pick-up pumpkin donuts, cookies, and even Spam. It may be August, but our fall taste buds are already being tempted. Aboutruby.com is going in on the craze by offering an easy (modified) recipe.
- 2 cups sugar
- 4 eggs
- 1 cup vegetable oil
- 2 cups canned pumpkin
- 2 cups all-purpose flour
- 2 Teaspoons cinnamon
- 2 Teaspoons baking soda
- ½ Teaspoon salt
Preheat oven to 350 degrees. Grease a 13x9 inch pan. In a large bowl, using an electric beater, blend the sugar, eggs, oil and canned pumpkin. In smaller bowl Sift together the flour, cinnamon, baking soda, and salt. Add the flour mix to the pumpkin mixture and mix until well blended. Pour into pan and bake for 30 -35 minutes. Allow to completely cool.
All of you bakers out there, you can make the following simple frosting from scratch or you can pick up a 14 oz container of ready-to-spread cream cheese frosting from the market.
- 1 stick butter, softened (not melted)
- 2 cups powdered sugar
- 8 oz. cream cheese, softened (not melted)
- 2 oz. vanilla
Blend all ingredients together until smooth. Optional: top with chopped pecans.