Pumpkin Cake II
Pumpkin cake is a popular dessert during the autumn season, especially around Halloween and Thanksgiving.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Pumpkin Cake II
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
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In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Mix in the pumpkin puree. Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk. Stir in the chopped pecans.
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Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese, powdered sugar, and heavy cream until smooth and creamy.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
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Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 43g15%
- Sugars 28g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
