Tuesday, October 12, 2010

Pumpkin Cake

I was going to make pumpkin cookies this evening, but The Chad asked if I could make a pumpkin roll instead.  I got a recipe and unfortunately I didn't have a jelly roll pan.  So, The Chad went to Target and looked for one, calling us in the process to make sure he knew what he was getting.  And when he brought it home it actually wasn't the right pan, but I tried to use it anyway.  Needless to say it made a cake instead of a roll.

Despite not being what I set out to make in the first place, it still looks really tasty.  And by the time I'm posting this, the cake is half gone.

Add three beaten eggs, sugar, and cinnamon to a bowl and give them a good mix.

I did make some pumpkin puree the other day, but I already had this in the pantry, so I decided to use it.

Beat the pumpkin puree with the other wet ingredients.

Add flour and baking soda to the mix.

Pour the mix into a greased pan then place it in the oven.

Yum!  You have to let it cool first, no matter how tempting it looks.

While the cake is cooling, beat together some powdered sugar, vanilla, butter, and cream cheese for the frosting.

Set aside until the cake is completely cooled.  Otherwise you're going to have cream cheese glaze instead of frosting.

The best way to frost the cake is to dump all the frosting in the middle then spread it out from there.  If you do a little at a time you'll get a ton of crumbs in your frosting- not good.

So, it is still thin, but not quite thin enough to make a roll.  Hence why I made it a cake instead.

I had to show you again.  Tempting?  You want some?  Too bad, it's probably already gone :)

More pumpkin recipes to come this month.  I have lots of pumpkin puree.  Lots and lots.

Pumpkin Cake recipe:


  • 3 eggs, beaten

  • 1 cup white sugar

  • 1/2 teaspoon ground cinnamon

  • 2/3 cup pumpkin puree

  • 3/4 cup all-purpose flour

  • 1 teaspoon baking soda

  • 2 tablespoons butter, softened

  • 8 ounces cream cheese

  • 1 1/4 cup confectioners' sugar

  • 1/4 teaspoon vanilla extract

  • confectioners' sugar for dusting

Preheat oven to 375.  Grease a 91/2" x 13" cake pan.

Beat together eggs, white sugar, cinnamon, and pumpkin puree.  In another bowl, mix together the flour and baking soda.  Then add the dry ingredients to the wet mixture.  Then pour the batter into the greased cake pan.  Bake for 15 to 25 minutes.

When the cake is finished, place on a cooling rack.  While it is cooling, beat together the cream cheese, butter, confectioner's sugar, and vanilla.

When the cake is completely cool, add all of the frosting to the middle of the cake then spread out to the edges gently.  Careful not to get crumbs in the frosting.  The frosting will not harden.

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