Pumpkin Cake

This week's sweet treat of the week made great use of an entire 15 ounce can of pumpkin puree. Don't you just hate it when there's pumpkin left over, although personally I make it a mission to never throw a tablespoon of it away. I love the stuff.

Speaking of tradition, every year I have to make a pumpkin cake and this year's took all of 10 minutes to throw together. Simply eggs, sugar, oil and pumpkin with ramped up spices, instead of making "bars" I baked my version in a 9 x 12 pan and called it a cake. Heck, I didn't even have to adjust the cooking time - what's up with that?

Anyway, cooled and frosted with cream cheese frosting, the cake is moist with a fine crumb.  Go ahead and have more than one piece. After all, pumpkin's absolutely loaded with Vitamin A and fiber and goodness knows we could all use a little more of that!

Incidentally, last year's version was from Pioneer Woman and loaded with rum soaked raisins, while the recipe below adapted from Taste of Home is without embellishment. I think I prefer the former but I'll have to make it again to be sure. Such a martyr!

Pumpkin Cake (from JBug’s Kitchen adapted from Taste of Home)

4 eggs

1 cup granulated sugar

2/3 cup brown sugar

1 cup vegetable oil (or canola)

1 – 15 ounce can solid pack pumpkin

1 teaspoon vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon all spice

1/2 teaspoon ground ginger

Preheat oven to 350. In a large bowl combine eggs, sugars, vegetable oil, vanilla and pumpkin. Beat with a hand mixer or whisk together until well combined. In a smaller bowl, whisk together flour, baking powder, baking soda, salt and spices until light. Blend into pumpkin mixture and mix until well combined. Turn into ungreased 9 x 12 and bake for 30 minutes or until done. Cool on a wire rack.

Frosting:

8 ounces cream cheese

1/2 cup unsalted butter, room temperature

2 teaspoons vanilla

1 pound powdered sugar, presifted

Using electric mixer beat together butter and cream cheese until light. Beat in vanilla. Add powdered sugar and beat until light and fluffy. Spread onto cooled cake. 

A year ago - Grilled Salmon with Pineapple Teriyaka Glaze

Two year's ago -  Chicken and Mushroom Lasagne

Comments

[Lea]

Well, yum! Nothing like an honest, simple dessert! Nothing wrong with that! As a matter of fact - you are correct - eat more!

[June]

It's going to go great with a cup of tea in about 15 minutes. LOL

[Lorraine]

Pumpkin cake sounds like just the thing for the comming season...how do you think the recipe would do as cupcakes?

[June]

Funny - I almost made cupcakes. I think it would work great.