Pumpkin Cake with Cream Cheese Frosting Cake

Ready in 45 minutes
5 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Pumpkin Cake with Cream Cheese Frosting Cake"

Share it:

Try this Pumpkin Cake with Cream Cheese Frosting Cake recipe, or contribute your own. "Star" and "Five" are two of the tags cooks chose for Pumpkin Cake with Cream Cheese Frosting Cake.

"This is an excellent receipe. I would'n make any changes. The cake is so moist and flavorful and the frosting is wonderful."

- benearl

Ingredients

Are you making this? 
CAKE:
4 Eggs
2 teaspoons Ground cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 teaspoons Baking soda
1/2 teaspoon Ground ginger
1 teaspoon Ground cloves
2 cups Sugar
2 cups Flour; sifted
1 cup Salad oil
1 can Pumpkin
FROSTING:
1 (8-oz) pk Cream cheese
1 teaspoon Rum; or vanilla extract
4 cups Confectioners sugar; sifted
Pecan halves; for garnish, optional

Original recipe makes 18 Servings

Servings  

Preparation

Preheat oven to 350 degrees F. Prepare pumpkin cake: Crack eggs into large bowl of electric mixer; cover and let stand for thirty minutes, or until room temperature. Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger, and nutmeg. With electric mixer at high speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add the oil and pumpkin, beating well after each addition to blend thoroughly. With the electric mixer at low speed, beat in the flour mixture, several spoonfuls at a time, beating only until the flour is moistened. Do not over beat! Pour into an ungreased 10-in. tube or bunt cake pan. Bake about one hour or until surface springs back when gently pressed with fingertips. Remove cake from oven and cool completely in pan, on a wire rack. Prepare frosting: In a small mixer bowl, with The electric mixer, beat the cream cheese with the rum or vanilla extract, until smooth and soft. Gradually beat in the confectioners sugar, beating until light and fluffy. Using a long narrow spatula, carefully loosen cake from the pan and remove. Place the cake on a plate and frost the top and sides with the cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion, in toward the center of the cake. Arrange the pecans decoratively around the top of the cake. Store the cake tightly covered in the refrigerator until 30 minutes before serving. Makes 12 servings Note: This cake is very moist and rich. Once frosted it keeps for several days in the refrigerator. The flavor is best if stored for at least three days prior to serving. Remember that this cake is made with cream cheese and must be kept refrigerated! This is also a great recipe for cupcakes. Place a pecan half in the center of each cupcake for garnish. Makes 18 cupcakes.

Notes

Posted to MasterCook Digest V1 #180 Date: Mon, 28 Oct 1996 14:02:56 -0600 From: "Loren Fumich"

Verified by SunnyJF
Calories Per Serving: 414 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Pumpkin Cake with Cream Cheese Frosting Cake

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

Awesome cream chees. Frosting
Sjennas 4 years ago
This is an excellent receipe. I would'n make any changes. The cake is so moist and flavorful and the frosting is wonderful.
benearl 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free