Ingredients
- Cake:
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pumpkin puree or cooked mashed pumpkin
- 1/2 cup chopped pecans
- Cream Cheese Frosting:
- 1/4 cup butter
- 1 package (8 ounces) cream cheese, room temperature
- 1 pound confectioners' sugar, sifted
- 2 teaspoons vanilla extract
Directions
Directions for pumpkin cake:
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Combine all cake ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
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Submitted 10/25/05.
Source: Southern U.S. Cuisine
Submitted By: merstar unicorn
Pumpkin Cake with Cream Cheese Frosting