Yet another pumpkin recipe. If you like zucchini or carrot cake, you will love pumpkin cake.
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin
Preheat your oven to 350 degrees F.
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients including your spices into a separate bowl; stir into oil mixture, beating well. Stir in the pumpkin puree.
Pour batter into a greased 9 x 13 cake pan. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost the pumpkin cake with cream cheese frosting.
Variation - You can add 1/2 cup of pecans or walnuts nuts to the batter if you like.
4 ounces soft butter
4 ounces soft whipped cream cheese
2 cups powdered sugar
1 teaspoon vanilla extract
Mix well until well blended. If it is too stiff, you can add a teaspoon of milk to it.
Top the cake with candy pumpkins or candy corn or some more nuts.
This recipe can carry you through to Thanksgiving. It is the taste of fall. Tomorrow I'll share pumpkin bread pudding with vanilla sauce.
Be happy and may God bless you and yours.