Punkin’ Cake

Most of my friends know me as having a major sweet-tooth. This reputation does not come from my love of cakes, cookies, or sweet breads, but more from my love of candy! Sure, I love a good cake, but definitely have my favorites. Carrot Cake and Pumpkin Cake are two for which I would turn down even my most favored candy! Maybe it’s the cream cheese frosting…

My Grandmother, Mom, aunts, and sister, all make a killer carrot cake, but I first tasted Pumpkin Cake at our local pumpkin farm a few years back, and instantly fell in love.

My sister and I found a recipe online and modified it slightly to fit our tastes. The following is the recipe we now use, every Fall, to create some of the BEST cake around! (I wish I had a picture, but alas, this cute pumpkin will have to do!)

PUNKIN’ CAKE

2 cups fresh pumpkin puree (or 1-16 oz can of Libby’s Pumpkin Puree)
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
4 beaten eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup finely chopped walnuts, optional

• Preheat oven to 350 degrees.
• Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
• Add eggs and mix well.
• Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
• Fold in nuts.
• Pour into a greased 9 x 13 inch baking pan/dish.
• Bake for 35- 40 minutes or until center tests done.
• Cool completely before frosting.

CREAM CHEESE FROSTING

1-8oz package cream cheese
6 tablespoons softened butter
1 teaspoon vanilla
1 3/4-2 cups confectioner’s sugar
3 teaspoons milk chopped walnuts (optional)

• Beat cream cheese, butter and vanilla until smooth.
• Gradually add sugar and mix until well combined and smooth.
• Add milk and beat until frosting is the spreading consistency you desire.
• Frost cake and sprinkle with chopped nuts if you like.