Monday, October 10, 2011

Orange-Pumpkin Cake with Buttery Cream Cheese Frosting...

2 1/2 cups plain flour
1 1/4 cups sugar
2 t baking powder
1 t baking soda
pinch salt
2 t cinnamon
1/2 t ginger
1/4 t nutmeg
1/4 t clovers
1/2 cup melted butter (or other fat/oil)
1 can pumpkin puree
2 eggs
1/2 cup milk
zest and juice of one large orange

Mix dry ingredients. Make well in center for wet. Beat with electric mixer, scraping the sides of the bowl, until well blended.  Spread in sprayed 9X13. Bake at 350 for approx 25 minutes until toothpick inserted in the center of the cake comes out clean. Cool before frosting.

3 T butter
4 oz cream cheese
2 1/3 cup powdered sugar
1/2 t vanilla
1 T evaporated milk (or regular milk)
Blend ingredients well until mixture is thick but smooth enough to spread on cake.

This is a great cake to serve at Thanksgiving, Halloween, and Christmas!........ or any other time ;-)

This post is linked to:
Sumo's Sweet Stuff
Between Naps on the Porch 
Skip to my Lou
Keeping It Simple
Chef In Training 
Tip Junkie


Joy said...

This cake looks so good! I will have to make it for my children soon! They LOVE pumpkin with cream cheese, and well Im kind of partial too! ;)

Donna said...

Thank you Miss Joy- I am too!

This one is light, not as dense as some others that I've tried. Hope you like!