Pumpkin Spiced Cake
Yield
1 cakePrep
15 minCook
55 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 | cups |
all-purpose flour
|
|
| 4 | large |
eggs
beaten |
|
| 2 | teaspoons |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
canned pumpkin purée
|
|
| 1 | cup |
vegetable oil
|
|
| Frosting | |||
| 1 | stick |
butter
|
|
| 8 | ounces |
cream cheese
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | box |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 473 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
beaten |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
canned pumpkin purée
|
|
| 237 | ml |
vegetable oil
|
|
| Frosting | |||
| 113 | g |
butter
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | box |
powdered sugar
|
*
|
Directions
In one bowl, combine flour, cinnamon, baking soda and salt; set aside.
In another bowl, mix eggs and sugar until blended - add salad oil and mix well.
Add pumpkin, mix well; combine with first bowl.
Pour mixture into tube pan (bundt or angel food pan).
Bake at 350℉ (180℃) F for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting.
FROSTING: Blend butter and cream cheese together, add vanilla.
Gradually add powdered sugar until well blended.
Frost cooled cake, place in refrigerator.
Remove from refrigerator ½ hour before serving.
