Pumpkin Spice Cake with Cream Cheese Frosting


Pumpkin Spice Cake with Cream Cheese Frosting

Welcome first day of fall! Why have a Pumpkin Spice Latte when you can have a Pumpkin Spice Cake?!

I actually HATE baking. A little secret about me, I hate following recipes and going step-by-step. I find that it takes all of the fun and creativity and de-stressing out of it. Which is probably why I LOVE cooking. A pinch of this, a dash of that, taste

it and adjust. Baking is a science and for some reason I just don't have the patience for it! BUT this recipe is so worth it!! It will make your house smell so good and with a cup of tea it's the perfect snack/breakfast. So here's the recipe, enjoy!

INGREDIENTS FOR THE CAKE:

4 eggs

1 cup oil (vegetable oil or canola oil)

1 and 2/3 cups sugar

15 ounce can of pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

INGREDIENTS FOR THE FROSTING:

4 ounces of unsalted butter

4 ounces of cream cheese

2 cups of powdered sugar

1 tsp vanilla extract

a handful of chopped walnuts to top

  • preheat oven to 350

  • combine all 'wet' ingredients in a bowl - eggs, oil, sugar, pumpkin and beat until light and fluffy

  • in a separate bowl, combine the rest of the dry ingredients and whisk together

  • add wet and dry ingredients and mix thoroughly

  • pour batter in an un-greased 15x10 pan and bake for about 35 minutes - ovens may vary so be sure to check after 25 minutes. You will know it's ready when you stick a toothpick in it and it comes out clean

  • while the cake is baking, use an electric mixer to blend all ingredients for the frosting together (minus the walnuts). The ingredients will blend much better so be sure to have the butter and cream cheese come to room temperature

  • once the cake has cooled, spread the frosting on top and top with chopped walnuts. Enjoy!

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