Frosted Pumpkin Cake

26 Oct

Hi again!

I made cake today!

Frosted Pumpkin Cake !!

It’s like a pumpkin roll without the roll…..does that make sense??  It’s dense and moist….ALMOST a bar, but a little too cakey to be a bar. 

SO…..now that you are totally confused……. just make it.  You’ll see!  And you’ll be glad you did!

I originally intended on adding a marshmallow layer in the middle of the cake. Too bad I had already put it in the oven when I noticed the cup of marshmallows still sitting on the counter. Right where I left them!  Ugh….FAIL!

I made a marshmallow cream cheese frosting instead.  Woot!! Woot!!

I think the kitchen fairies must have sprinkled me with temporary memory loss dust so I would forget the marshmallows, because it was pretty tasty……1 bite……turned into 2……2 bites……turned into……well……lunch! 

Oh my waistline…..but it was GOOD!

———————————————————————————————————————–

Frosted Pumpkin Cake

     For the Cake

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 (15 oz.) can of pure pumpkin

– Pre-heat oven to 350 degrees.  Spray a 9 x 13 inch pan with cooking spray and set aside.

– In a medium bowl, mix flour, baking powder, baking soda, salt and pumpkin pie spice together. 

– In a separate bowl, mix eggs, granulated sugar, brown sugar and oil until combined.  Add pumpkin and thoroughly mix.

– Sift flour mixture into the wet ingredients and mix completely.

– Pour into the prepared pan.  Bake 22 – 24 minutes or until a toothpick inserted in the middle comes out clean.

     For the frosting

  • 4 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Marshmallow Fluff

– In a medium bowl, beat until combined and fluffy.  About 3 minutes.

– Smooth onto cake.

————————————————————————————————————————

So, it  turned out to be a win-win!  The cake was super, and I can look forward to making it again…..with marshmallows! 

Enjoy!

Love, Lara

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One Response to “Frosted Pumpkin Cake”

Trackbacks/Pingbacks

  1. This week’s Mom Bakes « Mom Bakes - October 27, 2012

    […] had a momentary brain-lapse while baking this Pumpkin Cake! (Which turned out just […]

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