Purple-Ribbon Pumpkin Cake
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling
YIELD: 12 servings.
I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does. —Debby Powers, Ponte Vedra Beach, Florida
Ingredients
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1 can (15 ounces) solid-pack pumpkin
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2 cups sugar
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4 large eggs
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1 cup vegetable oil
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2 cups all-purpose flour
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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1 teaspoon ground cloves
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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CREAM CHEESE FROSTING:
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2 packages (3 ounces each) cream cheese, softened
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2 cups confectioners' sugar
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1 teaspoon vanilla extract
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Chopped pecans, optional
Directions
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1.
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.
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2.
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.
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3.
In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cake; garnish with pecan if desired.
Nutrition Facts
1 slice: 535 calories, 25g fat (6g saturated fat), 76mg cholesterol, 380mg sodium, 74g carbohydrate (55g sugars, 2g fiber), 6g protein.
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