Pumpkin fever! Yes, I have 3 huge cans of it. Since there was talk of a shortage I thought I would stock up just a little. 3 cans is stocking up to me because I normally only make maybe 3 baked goodies a year with pumpkin. And my pint size kitchen can't hold anymore canned anything.
I had some pumpkin left from the cheesecake recipe and decided to use it wisely. I was itching to bake a cake so voila...Pumpkin Cake!
I googled for the easiest recipe that I could find that would have good reviews and I found it on about.com under Southern Food.
I followed the recipe exactly and the result was an extremely moist delicious pumpkin cake. My hubby really did his best to hold back from eating the whole thing in one sitting.
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp salt
2 cups pumpkin puree or cooked mashed pumpkin (I used Libby's canned Pumpkin)
cream cheese frosting (recipe below)
1/2 cup chopped pecans (I omitted)
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into 2 greased and floured 9-inch round layer cake pans. Bake at 350 degree for 35 to 40 mins. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans( I used chocolate sprinkles)
I did find that this cake domed when it baked. I believe that this was a result from my oven being mistakenly up too high. My oven is off by 25 degrees and I forgot to lower the temp by that amount resulting in my oven thermometer reading 375 degrees when I took the cake out! I thought the cake would be dry. Luckily it was far from dry! However, I had to level it and since the dome was so high a lot of the cake went to scraps. But hubby took care of them so I guess they really didn't go to waste!!
Since I didn't feel like practicing any decorating skills I just applied some chocolate sprinkles on the lower of the side and around the rim. It was 1 in the morning at this point!
I also used the same frosting recipe on the site. I have used many different cream cheese recipes in the past that I love and this one was really good too.
Cream Cheese Frosting
1/4 cup butter
8 oz package of cream cheese at room temperature
1 pound confectioners sugar, sifted
2 tsp vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2 layer cake.