This is a super moist pumpkin cake with all the best spices added to it.
For the cake:
- 3 c. flour
- 2 c. sugar
- 1 c. milk
- 3/4 c. butter, softened
- 1/4 c. vegetable oil
- 15 oz. can pumpkin
- 3 lg. eggs
- 1 T. vanilla
- 2 tsp. cinnamon
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
For the Icing:
- 3 c. powdered sugar
- 1/3 c. butter, softened
- 1 pkg. cream cheese softened
- 1 tsp. cinnamon
Preheat your oven to 300 degrees. Spray a 9"x13" cake pan with cooking spray and set aside.
In a medium bowl, mix together the flour, spices, baking soda and salt.
Beat in the butter and sugar until light and fluffy. Beat in the eggs and then stir in the vanilla, pumpkin, milk and oil. Mix well.
Pour the batter into the cake pan and bake for 37 minutes or until a toothpick is inserted into the middle comes out clean.
As the cake cools, mix up the icing by creaming together the butter and cream cheese until smooth. Stir in the vanilla, cinnamon, and powdered sugar until combined.
When the cake is cool, use the icing to cover the top of the cake. Cut, serve and enjoy.
Bakes up great in a Bundt cake pan too.
Some of my other cake recipes you may enjoy include: my Lemon Cake, my Pound Cake recipe, and my Honey Bun Cake.
No comments:
Post a Comment