This Pumpkin Cake recipe is delightfully simple and packed with plenty of spicey flavor. Top it with cream cheese frosting or not, either way it is a moist, yummy, easy to create treat that will become a family favorite.
Don't Just Dream About Pumpkin Muffins Packed With Yummy Chocolate Chips, Using This Recipe, Bake Up A Batch Of Pumpkin Muffins And Throw In Enough Chocolate Chips To Satisfy Everybodies Sweet-Tooth!
Here is How to Super Charge the Moisture of Baked Goods
To retain the moistness of a cake, cupcakes, and muffins, allow it to cool COVERED in the baking pan.
To cool a cake, cupcakes, and muffins, faster, set the warm baking pan COVERED on a folded towel in the freezer until desired coolness is obtained.
◦ 2 cups all-purpose flour
◦ 2 teaspoons baking powder
◦ 1 teaspoon baking soda
◦ 1 teaspoon salt
◦ 2 teaspoon ground cinnamon
◦ 1 teaspoon ground cloves
◦ ¼ teaspoon ground nutmeg
◦ ¼ teaspoon ground ginger
◦ 2 cups canned pumpkin
◦ 1 cup granulated sugar
◦ 2/3 cup light brown sugar, packed
◦ 1 cup oil (light olive oil)
◦ 4 large eggs
◦ 2 teaspoons vanilla extract
Cream Cheese Frosting
◦ 1/2 cup butter, room temperature
◦ 8 ounces cream cheese, room temperature
◦ 3 1/2 cups powdered sugar
◦ 1 teaspoon vanilla extract
◦ 1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F. Prepare a 9x13 inch pan or two 8 inch round pans and set aside.
Combine flour, baking soda, baking powder, spices and salt, mix ingredients and set aside.
In a large bowl, add sugars, eggs, pumpkin puree, oil, and vanilla. Mix well until smooth and well combined.
Add dry ingredients to the pumpkin mixture and mix well to combine. Pour batter into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Beat butter, cream cheese, vanilla, and cinnamon together until light and fluffy. Add powdered sugar and beat until well combined. Allow cake to cool completely before icing the top.