Thanksgiving Recipes: Pumpkin Cake with Cream Cheese Frosting

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/

Images Sources: 1, 2