A Fall Favorite Dessert - Made With Canned Pumpkin
How to Make This Delicious Pumpkin Cake Recipe With Canned Pumpkin
This pumpkin cake recipe with canned pumpkin is good anytime of the year. However, in the fall, we think of pumpkins. They appear to be everywhere; they are in the farmers’ market for sale, in decorations for our homes, in our coffee shop treats, and their images are even worn on clothing and jewelry. Halloween, Thanksgiving, and Christmas are popular times for this pumpkin cake recipe with canned pumpkin. This pumpkin cake recipe calls for the solid packed product, not the blend with pie seasonings. I hope you will add this delicious pumpkin cake recipe with canned pumpkin to your other fall holiday recipes and that your family will enjoy it as much as my family does.
Gather the ingredients to make a pumpkin cake recipe with canned pumpkin:
2 cups of all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
2 cups granulated sugar
1 cup vegetable oil
1 ¾ cups (16 oz. can) solid packed canned pumpkin
Measure the flour, baking powder, baking soda, cinnamon, and salt into a medium size bowl; set aside.
With a mixer, beat the eggs in a large mixing bowl, and then stir in sugar, oil, and pumpkin, mixing well after each addition.
Gradually add the dry ingredients to the egg mixture, and mix thoroughly.
Spread batter evenly into a greased and floured 13 X 9 inch glass baking dish.
Bake this dessert in a preheated 350-degree oven, for 40 – 45 minutes, or until it tests done.
Once this yummy pumpkin cake, made using this recipe with canned pumpkin, has cooled, then make a luscious cream cheese frosting, to top it off.
Make a Cream Cheese Frosting for This Pumpkin Cake Recipe With Canned Pumpkin
How to Make a Cream Cheese Frosting
This cream cheese frosting will complement many cakes and cupcakes. It is particularly good on this pumpkin cake recipe with canned pumpkin. Or, try it on a variety of other desserts, such as carrot, apple, banana, or spice cakes.
Ingredients needed to make a cream cheese frosting:
½ cup butter or margarine, softened
1 - 8 oz. package of cream cheese, softened
1 lb. box of powdered sugar
2 tsp. vanilla extract
1 cup chopped nuts (optional)
Place the butter, or margarine, and the cream cheese on the kitchen counter, to soften, before beginning. When soft, place the butter or margarine in a small mixing bowl, and cream using a mixer. Next, add cream cheese, and beat until these two ingredients are well blended.
Add powdered sugar and vanilla extract to the above ingredients. Add a little at a time, alternating between the two, and mix thoroughly, until all have been added.
Spread the frosting evenly on the cooled dessert.
Chop pecans or walnuts to sprinkle on top. This is optional, since there are many people who have allergies to nuts. And, of course, some people do not like nuts at all.
Refrigerate after frosting, and to serve, cut into squares.
While fresh pumpkins are only available in the fall season, we are lucky to be able to purchase it in a can, all year long. That is why this pumpkin cake recipe with canned pumpkin can be an all year favorite dessert.
Pumpkin cake recipe with canned pumpkin is another of my quick and easy all-time favorite desserts. Some of my other quick and easy cakes are: Pineapple Southern Pound, Strawberry, Lemon JellO, and Chocolate Four Layer Pudding.
Serve this pumpkin cake recipe made with canned pumpkin, and add a touch of fall to your menu.