PURPLE-RIBBON PUMPKIN CAKE

Purple-Ribbon Pumpkin Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 16

1 can(s) (15 ounces) solid-pack pumpkin
2 cup(s) sugar
4 large eggs
1 cup(s) vegetable oil
2 cup(s) all-purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) ground cinnamon
1 teaspoon(s) ground cloves
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
CREAM CHEESE FROSTING:
2 package(s) (3 ounces each) cream cheese, softened
2 cup(s) confectioners' sugar
1 teaspoon(s) vanilla extract
- pecan halves, optional

Steps:

In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, beat cream cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired.