With Fall in the air I thought I would share my Pumpkin Cake recipe... this isnt a recipe for someone who is counting calories!
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.