I thought I'd ring in the new season with a pumpkin cake. I have a recipe for a giant sheet cake too, but knew if I had that sitting around my house all week, I would consume the entire thing. This one is perfect. You bake it in a small 8x8 pan, and it's usually gone the night you serve it. YAY! It's flavors go together so perfectly. The cake is so soft and moist. Almost wish I had a piece to eat right now. *sigh* O'well.
Amazing...and oh, so beautiful!
1/2 cup vegetable oil1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup pumpkin puree
In your mixing bowl combine oil, sugar, and eggs. Whisk together until all combined. Add in flour, baking powder, baking soda, salt, and cinnamon. Stir around until there are no more lumps. Add in pumpkin and stir until well combined. Pour into greased 8x8 baking dish. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Let it cool completely before icing it.
Cream Cheese Frosting
2 oz. cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons powdered sugar
1/2 tsp. milk
Beat your cream cheese, and butter together until light and fluffy. Add your vanilla and sugar, and mix until well combined. Add your milk. If it's too thick add a tiny bit more. Ice your cake, and ENJOY!
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I love this! Ha ha! I don't even have 12 entered. So go do it!
Have a happy Tuesday!