I promise I won’t tell anyone if you decide to keep the whole cake to yourself! The cake is absolutely divine even without the frosting, but I have to tell you… I had to make some extra cream cheese icing because, somehow, I ended up eating quite a lot of it before it even touched the surface of the cake!
Ingredients
For the cake:
16 oz can pumpkin
2 cups Domino sugar
1 cup vegetable oil
4 Eggland’s eggs, beaten
2 cups Gold Medal flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
For the frosting:
5 Tbs. Land O’ Lakes butter, softened
3 oz Philadelphia cream cheese, softened
1 tsp. vanilla
1 3/4 cups Domino powdered sugar
3-4 tsp. McArthur milk
chopped nuts for the top, if desired
Instructions:
Cake:
In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
Cool the cake completely and then frost it with the cream cheese frosting.
Frosting:
Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.
