Saturday, October 8, 2011

pumpkin bundt cake with cream cheese frosting


One of the reasons that I like the Fall season so much is because I love almost anything Pumpkin. And I can’t eat enough Pumpkin Bread or Cake. Here is a Pumpkin Cake recipe that is so moist, delicious and easy to make. It's a great cake to take to a Halloween gathering or event. The frosting is dripping off of the cake in this picture, because my family could not wait long enough for it to cool off before I frosted. They actually grab their forks to dig in for seconds. This cake is a family favorite!


I will end up baking about 5 or 6 of these cakes before the holiday season ends. It is a favorite and requested by so many family members and friends.

Photo of Hammer Man statue located at the Malibu Country Mart
This Hammer Man statue is located at the Malibu Country Mart, near Starbucks. Someone got a little too carried away with decorating it with pumpkins. It made me think of my pumpkin cake when I saw it. I'm not really sure what the statue represents. All I do know is that there is a much larger and red colored Hammer Man statue located across the street.

pumpkin bundt cake with cream cheese frosting

Ingredients:
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups flour
2 teaspoons baking soda
1 heaping teaspoon cinnamon
2 teaspoons salt
2 1/4 cups canned pumpkin

Directions:
In a mixer, combine sugar and eggs and beat until pale yellow.
Add vegetable oil and beat for a few seconds more. Add the flour, baking soda, cinnamon and salt and mix well. Stir in Pumpkin. Grease a Bundt pan. Add cake batter and bake at 350 degrees for 45 minutes, until cake center is cooked. Be sure to test by inserting a toothpick in center of cake and pulling out. If batter does not stick to toothpick, then cake is done. However, if you batter does stick then continue to cook in 5 to 10 minutes more.
Let cake cook 5 minutes in pan before removing, then let cool at least 20 minutes before frosting...if your family will allow you too.

Frosting:
One 8-ounce package cream cheese, at room temperature
1 stick of butter, softened at room temperature
1 box powder/confectioner’s sugar
1 teaspoon vanilla extract

Directions:
To make the frosting, combine the cream cheese and butter in a mixer and beat until creamy. Add the confectioner’s sugar and vanilla and mix until smooth.
Frost your cake and top with decorative candy if you desire.

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