And what could be better than pumpkin cake? Here’s a recipe for a good one.
Pumpkin Cake
Grease and flour a 9×13 pan and preheat the oven to 350 degrees.
Mix together 4 eggs, 1 2/3 c. sugar, 1 c. oil, 2 c. canned pumpkin.
In a separate bowl combine the dry ingredients: 2 c. flour, 2 t. baking powder, 2 t. cinnamon, 1 t. salt, 1 t. soda. Add to the wet ingredients.
Bake for 40-60 minutes.
Frost with cream cheese frosting: 1 block of cream cheese (at room temp), 1/2 stick butter (at room temp), 1- lb. bag powdered sugar, and a 1/2 t. vanilla.
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Sounds really good, and I have some pumpkin in the freezer that I need to use up 🙂
And I have accountability group next week, and this sounds perfect for sharing 🙂
I love pumpkin things dearly. A pumpkin cake may be in the future for us.
Oh yay!! On the 2nd of September I made a pumpkin bread just to make it seem like fall, even though it’s the farthest thing from fall down here in Arizona. 🙂
Thank you for the recipe. I am going to make it this weekend for guests. Oh yipee, I just love fall!!!
I assume it’s meant to say 1 cup of powdered sugar? I’m looking forward to trying this soon!
No, Franci, it’s one pound (or there abouts)which is probably about two cups.
If I remember correctly, a pound of powdered sugar is three and three fourths cups.
Sorry, this isn’t about pumpkin cake at all…two days in a row when I’ve checked your blog and started to scroll down to look at other entries, I’ve gotten an Avast WebShield warning about a harmful webpage or file. Just to let you know.
Thank you for sharing this. I love everything that has pumpkin in it.
Have a most blessed fall!
Oh yummy! I was actually popping over because I thought you ladies might get a kick out of this article I ran across: http://www.saveur.com/article/Techniques/Cakey-vs-Chewy 🙂
I really want to make pumpkin things. The only kind of pumpkin they have in Germany is, well, pumpkins. There are no cans of pumpkin. 🙁 Could anyone tell me how to process the pumpkin from an actual pumpkin? Thanks! Megan
I made you cake with fresh pumpkin that I froze last year…it was delicious! Thanks for the recipe 🙂
Megan,
How to cook a pumpkin:
Cut in half and place cut side down on a grease cookie sheet (I use PAM spray). Bake 350 degrees until a fork can be inserted easily and well cooked. Let cool then puree in a blender. I use a hand held immersion blender. You can use right away or freeze for later use.
I made this today with my two youngest. The six year old did the wet ingredients and my three year old son did the dry ingredients (with help from mom). It was great! While it was baking all the kids kept saying, “mom, it smells like fall in here.” We’ll serve it tomorrow for guests.
Megan,
Concerning the pumpkin, you can also use a food processor, or a traditional blender to puree it in, if you don’t have an immersion blender.
Sorry interrupt again, but today I got a “trojan horse blocked” message when I opened this site. I don’t know anything about how such things latch on to a website (or whether I’m the only one getting these warnings), but you might look into it.
OK. Thank you all. Quickly (and this might be categorized as a dumb question) but, do you put the peeling in, too? Or just the “insides”? Thank you!
Megan, it’s kind of like a melon — scrape out and discard the seeds, use the flesh, discard the rind.
I’ll look forwards to making this! And thanks on the pumpkin-cooking advice; I was thinking to boil it.
Enjoyed by all!
Suzannah, I normally boil my pumpkin and then puree it — as far as I’m concerned it works just as well!
This sounds delicious! I am wondering though, if this would work with sweet potatoes as well? Or would the recipe have to be altered….anyone out there ever try it?
“And I have accountability group next week, and this sounds perfect for sharing :)”
Oh, Natalie, I don’t think reading Femina is a sin! 😉
Thanks Franci!
Also, sweet potato cake…what a great idea!
My daughters and I made this today and brought it over to our neighbors for an impromptu dinner party. The cake was a hit, perfectly spongy and delightfully moist. Not to mention that it’s super easy to whip up, cool, and frost in a short afternoon. Thank you for the recipe. It is one we’ll be keeping.