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Perfect Pumpkin Cake

August 31, 2017

Perfect Pumpkin Cake

If you're lucky enough to live in a place where you can feel the crispness of fall in the air, then you won't need to explain to your friends why you're making something pumpkin-y when it's still 100 degrees outside. But you know what? I'm okay with being different. So this Phoenix girl set out to find the P-E-R-F-E-C-T Pumpkin Cake recipe... and I'm pretty sure I hit the jackpot with this one. All the scrumptiousness of a pumpkin roll without all of the effort. Win win! Try this recipe when you're feeling fall-ish. Even if it's 100 degrees where you are, too. ;)
Perfect Pumpkin Cake
From Chocolate with Grace here
Ingredients:
For pumpkin cake - 
  • 4 eggs
  • 1 2/3 c. granulated sugar
  • 1 c. canola oil
  • 1 (15 oz) can of pumpkin
  • 2 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1 tsp. salt

For cream cheese frosting -

  • 8 oz. cream cheese, softened
  • 1/2 c. unsalted butter, softened
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • a pinch of salt

Directions:

  1. Preheat oven to 350. Grease and flour a 9x13 inch baking pan. Stir together the flour, baking powder, baking soda, pumpkin pie spice, and salt in a small bowl. Set aside.
  2. In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin together until well combined. Add half of the dry ingredients to the wet ingredients, then stir until combined. Add remaining dry ingredients, making sure to scrape down the bowl as needed and gently stir until well combined.
  3. Pour batter into greased and floured baking pan. Place in oven and bake 30 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool completely. Do not frost before it is completely cooled!
  4. To make the frosting, add your butter and cream cheese to your mixing bowl. Beat until smooth. Add in the vanilla and salt. Mix briefly. Then add in your powdered sugar 1 cup at a time, scraping down the bowl as needed. Mix until smooth. Spread on top of cooled bars.
  5. Refrigerate and serve cold for best results!


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