When sitting down for Thanksgiving dinner, the anticipation for the food to come is a little too real. I like a good slice of pie just as much as the next person(Costco has a mean pumpkin pie); however, I never feel fully satisfied by a mere slice of pie at the end of such an epic dinner.
As my roommate and I sat in my kitchen eating this cake with out of the pan with forks, I knew I had hit fall dessert gold that would work great for Thanksgiving. This pumpkin cake with cream cheese frosting recipe is moist, flavorful, and addicting.
Pumpkin Cake with Cream Cheese Frosting
4 eggs
1 2/3 cup white sugar
1 cup oil (I like canola)
2 cups of pumpkin puree (or 1 15 oz. can)
2 cups flour
2 tsp. cinnamon
½ tsp. pumpkin pie spice (or you can use nutmeg)
1 tsp. baking soda
2 tsp. baking powder
½ can of sweetened condensed milk (a little less than ¾ cup)
Cream Cheese Frosting
¾ cup or 6oz cream cheese, softened
¾ cup or 6oz butter, softened
3 cups powdered sugar
½tsp vanilla
Cake:
Grease a 9 x 13” pan. Mix together eggs, oil, sugar and pumpkin puree. In a separate bowl, mix dry ingredients, then fold into the pumpkin mixture. Bake at 350 F for 35 minutes. Pour the sweetened condensed milk over the top, and let sit for 30 minutes before frosting it.
Frosting:
Beat butter and cream cheese until fluffy, add powdered sugar and vanilla until creamy and spread evenly across cake.
This pumpkin cake with cream cheese frosting takes only a little over an hour to complete. It is the perfect addition to your Thanksgiving as a step up from a boring old pumpkin pie. As good as Costco’s or your grandma’s pie might be, your family and friends will thank you.
Recipe from http://myincrediblerecipes.com/better-than-sex-pumpkin-cake/