SUPER YUMMY PUMPKIN CAKE (CAN BE MODIFIED TO GLUTEN FREE)

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Super Yummy Pumpkin Cake (Can Be Modified to Gluten Free) image

This yummy recipe came from my husband's grandma Rosemary. This is a really easy, quick recipe to make, and it turns out moist every time. I'm not a big fan of pumpkin pie but after tasting this cake I had to have the recipe.

Provided by DownHomeDinner

Categories     Dessert

Time 45m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 12

15 ounces canned pumpkin
4 eggs
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour (can be substituted for gluten free flour if desired)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
6 ounces cream cheese, softened
2 cups powdered sugar
1/2 cup chopped pecans

Steps:

  • Mix all cake ingredients together. Grease a 9x13 pan with cooking spray or vegetable oil, sprinkle a spoonful of flour in pan coating sides and bottom. Dump the excess flour out of the pan. Pour the cake batter into pan and bake for 35-40 minutes in a 350 degree oven. Or until a toothpick comes out clean. Mix icing ingredients together and ice cake after it has cooled. Sprinkle pecans over icing and refrigerate. Enjoy!

Nutrition Facts : Calories 628.4, Fat 35.9, SaturatedFat 10.8, Cholesterol 98, Sodium 533.2, Carbohydrate 73.8, Fiber 2.3, Sugar 54.8, Protein 6

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