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White Lily

Pumpkin Cake with Cream Cheese Frosting

PREP TIME:

15 min

COOK TIME:

30 min

YIELD:

18 servings

INGREDIENTS:

PUMPKIN CAKE 1/2 cup Crisco® Pure Vegetable Oil
Pillsbury® Baking Spray with Flour 2 large eggs
2 1/4 cups White Lily® Enriched Bleached All Purpose Flour CREAM CHEESE FROSTING
2 cups sugar 6 tbsps. butter softened
2 tsps. baking powder 1 (8 oz.) pkg. cream cheese softened
2 tsps. pumpkin pie spice 1 tsp. vanilla extract
1 tsp. baking soda 3 cups powdered sugar
1/2 tsp. salt 1/4 cup chopped pecans if desired
1 (15 oz.) can pure pumpkin

PREPARATION DIRECTIONS:

  1. 1.
    HEAT oven to 350ºF. Coat lightly spray 13 x 9-inch baking pan with flour no-stick spray.

  2. 2.
    BLEND together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Beat pumpkin, oil and eggs into flour mixture with electric mixer at medium speed for 2 minutes. Pour into prepared pan.

  3. 3.
    BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 1 hour or until completely cooled.

  4. 4.
    BEAT butter and cream cheese in large bowl with electric mixer at medium high speed until smooth. Add vanilla and powdered sugar. Beat until smooth. Spread frosting on cool cake. Sprinkle with chopped pecans. Refrigerate until ready to serve.