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This easy, one-bowl cake is wonderful for a coffee cake or a nice alternative to pumpkin pie. Like carrot cake, it is dense and moist, and will stay that way for several days. Plus, the frosting tastes just like ice cream.


  • 4 eggs
  • 1 2/3 Cups sugar
  • 2 Cups pureed pumpkin (Libbys in a can is good)
  • 1 Cup vegetable oil
  • 2 tsp. PUMPKIN PIE SPICE (or CHINA CINNAMON)
  • 1 tsp. PURE VANILLA EXTRACT
  • 2 Cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 Cup chopped nuts (walnuts or pecans)

Frosting:

  • 3-4 oz. cream cheese (about half a small size package)
  • 1/2 Cup butter (room temperature)
  • 3/4 Cup powdered sugar
  • 1 tsp. PURE VANILLA EXTRACT
       

Preheat oven to 350°. In a large bowl, beat eggs until frothy. Add sugar, pumpkin, oil, PUMPKIN PIE SPICE (or CINNAMON), and VANILLA, beat until well blended. Add the flour, baking powder, baking soda, salt, and nuts, mix gently to combine. Pour into an ungreased 9" x 13" pan, bake for 30-40 minutes, until the cake is golden brown. It should be pulling away from the sides of the pan a bit, and will spring back when lightly pressed. Remove from oven and let cool at least an hour before frosting.

To prepare frosting: Beat cream cheese and room temperature butter with powdered sugar and PURE VANILLA EXTRACT until well blended and fluffy. Add a bit more powdered sugar if a stiffer frosting is desired. Spoon the frosting onto the center of the cake and spread toward the edges until the cake is evenly frosted. If you want to be really decadent, the frosting recipe can be doubled for extra thick icing, a real kid pleaser.

Yields: 16-32 pieces
Preparation time: 10 minutes
Cooking time: 30-40 minutes



Description
Price
Qty
Pumpkin Pie Spice 4 oz. bag
$7.99
China Tung Hing Cinnamon Ground 4 oz. bag
$5.69
Double Strength Vanilla 4 oz. Bottle
$20.55


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