Tuesday, October 28, 2008

Pumpkin Cake with Cream Cheese Frosting

As we approach Halloween, we need some festive recipes to get us in the mood. Whether it's creative, spooky, or just seasonally appropriate, share with us your favorite Halloween/October recipe in the comment section! We're all on the look-out for new, yummy recipes.

I don't remember if I've mentioned this yet or not, but lately, I am craving lots, and lots, and LOTS of sweets. I keep telling Tim that this baby is all him - Tim has always had a sweet tooth, whereas I prefer to eat more dinner and skip dessert. Right now though, I could eat a whole bag of snickers Halloween candy in one sitting. Not good.

My sweet cravings are your gain! This was a recipe that spoke to my pregnancy sweet tooth, fit the season, and reminded me a bit of carrot cake with the cream cheese frosting (oh, how I loooove carrot cake!).

Pumpkin Cake with Cream Cheese Frosting - mmmm, yum.

The cake turned out moist, light and a nice combination of pumpkin/savory and sweet. The frosting really did take the cake! Mmmm, good. All things combined, took me 30 minutes of active work in the kitchen to prepare, then another 30 minutes of baking. For the rewards, very easy and time well spent.

If you're having a family Halloween dinner, maybe a few friends over, or even a cozy twosome night at home handing out candy, this will only add delight to your night! (that little rhyme was unintentional, I swear)

Pumpkin Cake with Cream Cheese Frosting
from Tammys Recipes

16 ounces (2 cups) canned solid-pack pumpkin (I used 1 - 15 oz. can, and worked great)
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt

Cream Cheese Frosting:
4 ounces cream cheese, softened
5 tablespoons melted butter
1 1/2 teaspoons vanilla
1 3/4 cups powdered confectioner's sugar
2-4 teaspoons milk
chopped nuts, for topping

Beat pumpkin, sugar, and oil. Add eggs, mixing well.

In another bowl, combine dry cake ingredients and stir to mix. Add to pumpkin mixture and beat well.

Pour batter into greased 15 x 10 x 1-inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until cake tests done with a toothpick. Cool on a wire rack (in the pan); cover with a towel after about 15 minutes of cooling.

To make frosting, beat cream cheese, butter, and vanilla in a mixing bowl until smooth. Gradually add sugar, mixing well. Add milk until frosting reaches desired thickness. Frost cooled cake and sprinkle with chopped nuts if desired.

More pumpkin cake recipes:
- Pumpkin Bundt Cake, from Whipped (this is on my 'must try' list for next year!)
- Pumpkin Cake Pops, from The Recipe Girl
- Pumpkin Cake Roll, from Taste & Tell
- Pumpkin-Orange Breakfast Cake With Fresh Orange Syrup, from Tea Spot

Guten appetit!

1 comment:

Chria said...

I'm curious, what do they call cream cheese in germany? I think I remember the Spanish calling it just "piladelpia" but I might be wrong, and this could have changed since I was there 13 YEARS ago!