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Pumpkin: Purple-Ribbon Pumpkin Cake

Source of Recipe

TOH - Debby Powers


Recipe Introduction

" I belong to a Christmas village collectors' club and we all bring a potluck dish to our monthy meetings. The cake is always a hit. It's one of my family's favorite Thanksgiving desserts, too, and disappears before the pumpkin pie does."

List of Ingredients

1 can (15 ounces) solid-pack pumpkin
2 cups sugar
4 eggs
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

CREAM CHEESE FROSTING:
2 packages (3 ounces each) Kraft Philadelphia® - Cream Cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Pecan halves, optional



Recipe

In a large bowl, beat the pumpkin, sugar, eggs and oil until well blended. Combine the flour, baking soda, cinnamon, cloves, salt, ginger and nutmeg; gradually beat into pumpkin mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, beat cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top and sides of cake. Garnish with pecan halves if desired.

Yield: 12 servings.