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|
pumpkin bundt cake with cream cheese frosting
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons baking soda
1 heaping teaspoon cinnamon
2 teaspoons salt
2 1/4 cups canned pumpkin
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.
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
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.