With Grandpa Mr in the hospital over the last couple days it has been a long week already. And it’s only Wednesday.
If you missed his little escapade during the fall roundup you can read it here. Apparently he is the talk of the hospital and not just for the strange situation that brought him there. He is as tough as nails but as sweet as pie so all the nurses love him for it.
He will be in the hospital for a bit longer it looks like and to escape from the busyness of the last few days I wanted something simple but utterly delicious to stuff in my face. I love cookies but there is something comforting about biting into a moist cake with creamy frosting that takes you to another place.
Which is just the place I want to be.
If you’ve got pumpkin and a sweet tooth I promise you won’t be sorry about dedicating half of your daily caloric intake to this cake.
Ingredients
- 2 cups canned pumpkin
- 4 large eggs
- 3/4 cup oil, I used Canola
- 2 teaspoons vanilla
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 - 8oz package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350° and spray a 9x13 baking dish with nonstick cooking spray.
- In a medium bowl mix beat the pumpkin, eggs, oil, and vanilla until combined.
- In a separate bowl sift together the pumpkin pie spice, cinnamon, baking powder, baking soda, salt, flour, and sugar. Add to the pumpkin mixture and beat until smooth.
- Pour into the 9x13 baking dish and bake for 25-30 minutes or until a toothpick comes out clean. Once completely cool frost with the cream cheese frosting and chill until ready to serve.
- In a medium bowl cream the butter, cream cheese, and vanilla. Add the powdered sugar and beat until combined. Frost the cake once it has completely cooled.
Notes
Allow time for the cake to cool before frosting it. The cake is great to make the night before and frost the next day.
This cake looks so scrumptious! I hope your grandpa has a quick recovery!