“Welcome Fall with this moist, delicious cake!”

This is the quote on the back of the recipe card given to me by my sister-in-law, Karen.  She gave it to me years ago after I first had this cake at her house.  She makes it every fall and now so do I.  And EVERY time I make it I feel like I’m in Karen’s kitchen, beautiful decorations abound and fall candles and smells invading in the most wonderful way.  I will always think of her when I make this “moist, delicious cake.”  It truly is the best!  Thanks sweet soul sister!!

Happy Baking!  ~ Gena

 

 

Ingredients:

4 large eggs

1 cup canola oil

2 cups sugar

2 cups pumpkin puree (about 1 15 oz can)

2 cups all purpose unbleached flour

2 t. baking powder

1 t. baking soda

1/2 t. salt

2 1/2 t. ground cinnamon

1 t. ground ginger

1 t. ground cloves

1 t. ground nutmeg

Frosting:

1 stick unsalted butter, softened

8 oz cream cheese (1 block), softened

1 t. vanilla

2 T milk

3-4 cups powdered sugar

Directions:

• Preheat oven to 375 F.
• In large bowl, beat eggs, oil and sugar until well blended.  Add pumpkin and mix thoroughly.
• In separate bowl, mix together all dry ingredients.
• Gradually add dry ingredients to pumpkin mixture.  Mix until smooth.
• Pour into buttered and floured 11 x 17 jelly roll pan (or cookie sheet with sides.)  Any cake pan is just fine though!
• Bake for 20 min. or until wooden pick inserted in center comes out clean.  (35 min. in Golden, CO, when using a 9 x 13 glass pan.)
• Let cool before spreading with cream cheese frosting.

Cream Cheese Frosting Directions:

• Add butter and cream cheese to bowl of a mixer with paddle attachment and beat on med. until smooth.
• Slowly add 2 cups of powdered sugar on low until combined.
• Add vanilla and 1 T milk.  Mix well.
• Gradually add up to 2 cups more powdered sugar until desired thickness is achieved.  Beat on med. high until smooth.  If frosting gets too thick add a little more milk.

Enjoy!!