Thursday, November 5, 2009

Pumpkin Cake

This is one of the easiest recipes you can make and it's always a big hit. Relatively healthy, too...if you leave off the frosting. But who would want to do that???? Seriously, though, you could make this into muffins instead, omit the frosting, and have them for breakfast....yum!
I have gotten so many compliments on this cake, though, that it's almost embarrassing to admit how simple it is to make.


1 spice cake mix
1 (15 oz) can pumpkin
2 eggs
1/4 cup water (optional)

1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 t. vanilla
cinnamon (optional)
chopped nuts (optional)

Preheat oven to 350°. Generously grease and flour a bundt pan. Combine the spice cake mix, pumpkin, and eggs in a mixing bowl and stir for 2 minutes, medium speed. If you want the mixture a bit thinner (it is fairly thick, but works either way), add the water. Pour into the prepared pan and bake for 30-35 minutes, or until toothpick comes out clean.
Cool on a wire rack completely before removing from pan.

In a mixing bowl, combine cream cheese, butter, powdered sugar, and vanilla. Beat until smooth. Spread on top and sides of cooled cake. Sprinkle with cinnamon and chopped nuts if desired. Refrigerate until serving.

Store in the refrigerator.

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