Pumpkin spiced cake #3
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 4 | Eggs, beaten | |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Salt |
| 1 | Stick butter | |
| 8 | ounces | Cream cheese |
| 2 | teaspoons | Baking soda |
| 2 | cups | Sugar |
| 2 | cups | Pumpkin puree |
| 1 | cup | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
| 1 | Box powdered sugar | |
Directions
CAKE
FROSTING
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 degrees 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.