Pumpkin Cake

Name: Pumpkin Cake
Ingredients: FOR THE CAKE:; 4 whole Eggs; 1-2/3 cup Sugar; 2 cups Pure Pumpkin Puree; 1 cup Vegetable Oil; 2 cups Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 2 teaspoons Cinnamon; 1 teaspoon Salt; FOR THE FROSTING:; 8 ounces, weight Cream Cheese, Softened; 1/2 cups Butter, Softened; 2 cups Confectioners Sugar; 1 teaspoon Vanilla Extract

15 ingredients

9 steps

Ingredients

FOR THE CAKE:
4 whole Eggs
1-2/3 cup Sugar
2 cups Pure Pumpkin Puree
1 cup Vegetable Oil
2 cups Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Salt
FOR THE FROSTING:
8 ounces, weight Cream Cheese, Softened
1/2 cups Butter, Softened
2 cups Confectioners Sugar
1 teaspoon Vanilla Extract

Directions

1

Preheat oven to 350 degrees F.
2

In a large bowl, combine the eggs, sugar, pumpkin and vegetable oil. Mix for a couple of minutes until it's well mixed and some air is incorporated. Set aside.
3

In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
4

By hand, stir the dry ingredients in with the wet ingredients just until combined. There will be some lumps. No worries!
5

Pour mixture into a greased 9x13 pan and bake for 25-30 minutes or until a knife inserted in the middle comes out clean.
6

While the cake is cooling, make the frosting.
7

In a large bowl combine the softened cream cheese and butter. Mix on high until fluffy.
8

Add the confectioner's sugar and mix on low until incorporated. Then turn on high and whip the heck out of it. Add the vanilla and continue to whip. I wanted a light and fluffy frosting so I had mine running on high for a few minutes after the ingredients were all added.
9

Once the cake is cool, frost the cake.