The Pioneer Woman Tasty Kitchen
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Pumpkin Cake

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Light and delicious pumpkin cake with cream cheese frosting.

Ingredients

  • FOR THE CAKE:
  • 4 whole Eggs
  • 1-⅔ cup Sugar
  • 2 cups Pure Pumpkin Puree
  • 1 cup Vegetable Oil
  • 2 cups Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • 1 teaspoon Salt
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Butter, Softened
  • 2 cups Confectioners Sugar
  • 1 teaspoon Vanilla Extract

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine the eggs, sugar, pumpkin and vegetable oil. Mix for a couple of minutes until it’s well mixed and some air is incorporated. Set aside.

In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

By hand, stir the dry ingredients in with the wet ingredients just until combined. There will be some lumps. No worries!

Pour mixture into a greased 9×13 pan and bake for 25-30 minutes or until a knife inserted in the middle comes out clean.

While the cake is cooling, make the frosting.

In a large bowl combine the softened cream cheese and butter. Mix on high until fluffy.

Add the confectioner’s sugar and mix on low until incorporated. Then turn on high and whip the heck out of it. Add the vanilla and continue to whip. I wanted a light and fluffy frosting so I had mine running on high for a few minutes after the ingredients were all added.

Once the cake is cool, frost the cake.

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2 Reviews

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rencorn on 11.24.2011

I made this for our Thanksgiving meal and let me tell you it was AWESOME!! There were 2 small pieces left, it was that good!

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Rachel on 11.24.2011

Excellent and easy. Personally my husband and I preferred it cold versus warm. Not too much pumpkin taste for those who aren’t that into pumpkin. Rich and will definitely make again. :) Thanks for the recipe!

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