This fall I have definitely overcompensated for the warm weather by baking! I’ve made lots of pumpkin goodies, including my man’s favorite pumpkin chocolate chip cookies. I saw an easy recipe for pumpkin cake on Pinterest the other day. Sunday evening we had some new friends over for supper. I knew I had an excuse to bake!
First, I had all of the ingredients, which makes it a winner in my book before I even try it!
Secondly, what an easy recipe! It would be pretty hard to mess up, I think.
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla
- 3-3/4 to 4 cups confectioners’ sugar
For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla. Gradually beat in enough confectioners’ sugar to achieve desired consistency.
Everyone loved it! And, it was a delicious breakfast, too. Next on my fall list? Pumpkin whoopie pies!