Pumpkin Cake

Ok, so it’s 80 degrees here, but I’m really in the mood for fall. And my favorite thing EVER in the fall is anything pumpkin. I made pumpkin bars for the first time a few weeks ago, but I’ve been craving pumpkin cake. 

This recipe is seriously the best- moist and warm, topped with creamy cream cheese frosting. A great way to welcome fall!

Pumpkin Cake
makes 9″x13″ or 2x 8″ rounds
2 cups all purpose flour
2 t cinnamon
1/4 t cloves
2 t baking powder
1/4 t baking soda
1/2 t salt
1 c vegetable oil
2 cups granulated sugar
4 eggs
1 (15 oz.) can pumpkin puree

Preheat oven to 350 degrees F. Grease a glass 9″x13″ baking dish, or 2x 8″ rounds.
In a medium bowl, combine dry ingredients and mix well. In the bowl of a stand mixer fitted with the paddle attachment, mix oil, sugar and eggs until well blended. Gradually add the dry ingredients and mix until just incorporated. Add pumpkin and mix until blended.
Pour in prepared pan and bake for 30-35 minutes, until cake tester comes out with a few crumbs. Cool completely. Frost with cream cheese frosting.


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