Pumpkin Cake with Cream Cheese Frosting

From Cook’s Country


2 c all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground ginger

4 large eggs

1 c vegetable oil

1 2/3 c granulated sugar

1 (15-ounce) can plain pumpkin puree


6 tbsp unsalted butter, softened

1 1/2 c confectioner’s sugar

1 (8-ounce) pkg cream cheese, cut into 8 pieces and softened

1 tsp vanilla extract

For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan. Whisk flour, baking powder, baking soda, salt, and spice in bowl. With electric mixer on medium-high speed, beat eggs, oil, and granulated sugar until thick and fluffy, about 5 minutes. Reduce speed to low, add pumpkin, and mix until incorporated. Slowly add flour mixture and mix until only a few small lumps of flour remain, about 1 minute. Scrape butter into prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to wire rack and cool completely.

For the frosting: With electric mixer on medium-high speed, beat butter and confectioner’s sugar until fluffy, about 2 minutes. Add cream cheese 1 piece at a time, beating thoroughly after each addition. Add vanilla and mix until smooth. Turn cooled cake out onto wire rack, then invert onto serving platter. Frost cake and serve.


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