Tempt My Tummy Tuesday… Let them eat CAKE! (Pumpkin Cake!)

Thank you, to all who participated, last week, for TMTT, at At The Well.

This week I wanted to share one of my most favorite cakes!  Now, I know the tradition is for everyone to have pumpkin pie on Thanksgiving.  But, why don’t you try something different this year?  Why not try pumpkin cake?  I found this recipe, around 5 years ago.  It is super moist and so good.  I will be making this cake for my husband’s office party/Thanksgiving feast, on Friday.

(I apologize for no cake picture, yet.  I will be making it on Thursday.  I promise to take a picture and share it, next week!)

Pumpkin Cake with Cream Cheese Icing

• 4 eggs
• 1 cup vegetable oil (I use 1 cup nonfat sour cream.)
• 1 2/3 cup white sugar
• 1 (15oz) can pumpkin puree
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp ground cinnamon

Icing:

• 1 (8oz) box cream cheese (I use low-fat.)
• 6 Tbsp butter, softened
• 3 cups powdered sugar

Preheat oven 350. Grease and flour 9×13 pan.

1. In mixing bowl, beat together eggs, sugar, oil, and pumpkin.
2. Sift flour, baking powder, salt, baking soda, and cinnamon.  Add to wet ingredients and mix thoroughly.
3. Spread into prepared pan.
4. Bake at 350 for 25 – 30 minutes.  Remove from oven and allow to cool.
5. Prepare icing by beating together the cream cheese, butter, and powdered sugar.  Evenly spread over cooled cake.

I am so excited to see what you are cooking.  I know you are thinking about the upcoming Thanksgiving festivities.  Please remember, this season is about being thankful for all we have and have been given.