Pumpkin Cake with Cream Cheese Icing
With Fall in the air I thought I would share my Pumpkin Cake recipe... this isnt a recipe for someone who is counting calories! :D Its also quite dense but its my favvvvvvv!
2 Cups Sugar
2 Cups Flour
1 ½ Cups Oil
2 Tsp. Cinnamon
2 Tsp. Baking Soda
2 Tsp. Baking Powder
1 Tsp. Salt
2 Cups Pumpkin (comes in a can but be sure its the unsweetened kind)
½ Cup Pecans
Combine all wet ingrediants in 1 large bowl, combine dry ingrediants in another bowl.. then combine mixtures until blended.
Grease and Flour a Bundt pan and bake at 350 degrees until a long toothpick comes out almost totally clean, be careful to not over bake this cake as the sugar will burn. I start checking it at 35-40 mins.
Icing for Pumpkin Cake
1 Box Philly Cream Cheese – Room Temp.
½ Stick Butter – Room Temp.
Using a hand mixer- Mix in powdered sugar to desired sweetness and consistency.
I typically make 2 or 3 batches of the icing for this cake.
this recipe looks delish!! thanks for sharing :thumbsup:
YUMMY! This definitely goes on the gotta-make-it list! Thanks for sharing with us...:thumbsup:
Sounds great, but how long do you bake it?
sounds yummy to me.
sounds very good !! Thanks
and what size pan do you usually use?
I use a bundt pan for this cake to bake and as for baking it ... I start checking it after 35-40 mins. I stick a long toothpick into it until it comes out virtually clean... as I said this is a dense cake and it has a lot of sugar so be sure you dont over bake it so it wont burn the sugar but once you place the tooth pick in and it comes out almost totally clean its most likely done. HTH :D
yummy yummy yummy clapping
Although YOUR cake is definitely on the gotta-try-it list for the holidays, I found one that actually is a bit more diet-friendly (250 calories, 8g fat, 31g carbs). This one is for those who are on a more restricted diet, or who are cooking for diabetics.
Pumpkin Cake w/ Cream Cheese Icing
3/4 cup cake flour
3/4 cup soy flower
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1-1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
Pinch of ground cloves
1/4 cup canola oil
1/3 cup egg substitute
1 egg white
1-1/2 cups Splenda, divided
1/4 cup PLUS 2 Tbsp brown sugar, divided (can use Splenda brown sugar)
1/2 cup canned pumpkin
3/4 cup buttermilk
1/4 cup fat-free/skim milk
3 Tbsp vanilla, divided
8 oz fat-free cream cheese (or Neuchatel)
Preheat your oven to 350. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.
Sift the 2 flours together with the baking powder, baking soda, cinnamon, nutmeg and cloves, and set aside.
Whisk together the oil, egg substitute and egg white in a large bowl until it's frothy.
Whisk in 1-1/4 cups of the Splenda (you still have 1/4 cup left for the icing!) and the 1/4 cup brown sugar (still have 2 Tbsp left for the icing).
Whisk in the buttermilk, milk and 1 Tbsp of the vanilla.
Add the sifted flour mixture and whisk it all together until smooth. Pour into the prepared cake pan.
Bake for 20 to 30 minutes until a toothpick inserted in the center comes out clean.
Beat the cream cheese/neuchatel with the remaining 1/4 cup Splenda and 2 Tbsp brown sugar with the 2 Tbsp vanilla in a medium bowl with an electric mixter until mooth. Frost the top of the cooled cake.
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