I love the creamy frosting on this cake. How about you? I seriously was not able to stop at just one bite and believe me, you won’t be able to either! This pumpkin spice cake is perfect for any occasion especially those fall get-togethers and church potluck suppers. My grandmother used to make a mean pumpkin spice cake, herself. In fact, I learned most of my baking skills from my grandma. My mom was the casserole cooker of the family but grandma was the baker.
I hope you and your family will enjoy this cake recipe as much as mine does. The frosting is my favorite part!
Ingredients
1 can(s) Libby’s pumpkin (15 oz–not pie filling)
3/4 c Wesson oil
2/3 c Domino dark brown sugar, firmly packed
1 c sugar
3 large Eggland’s Best eggs
2 tsp McCormick ground cinnamon
dash ground cloves
dash ground ginger
1 tsp Morton salt
1 tsp Arm & Hammer baking soda
1 tsp Clabber Girl baking powder
1 3/4 c all purpose Gold Medal flour
ICING INGREDIENTS
8 oz Philadelphia cream cheese, room temperature
1/4 c Land O Lakes unsalted butter
1 tsp vanilla
2 c confectioners’ sugar
1/4 tsp ground cinnamon
Instructions
Preheat oven to 350 degrees. Meanwhile, in a bowl mix together first eleven ingredients at medium speed until well blended–about two minutes.
Mix in by hand:
1 3/4 cup all purpose flour
just until blended in well with the wet ingredients. Don’t use the mixer for this step, just stir.
Spray bottom of 9 X 13 pan with nonstick spray and pour in batter. Bake for 30 minutes
When completely cooled, frost with cream cheese frosting
Blend cream cheese and butter until smooth at low speed. Add vanilla. Slowly add powdered sugar a little at a time until well blended. Add cinnamon. If it’s too runny add a bit more powdered sugar until it’s a good consistency. If too stiff, add a Tablespoon of milk or water and blend again.
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Quick Tip: Enjoy this pumpkin spice cake with some ice cream. Yum!