Well, October may be behind us, but pumpkin season continues. I came across this recipe a dozen or so years ago and it's still a favorite. In large part because it's a small cake, so I'm not eating on it for an entire week. That is, if it actually lasted that long.
Here's what you'll need.
For the cake:
1 cup sugar
1 cup pumpkin puree (not to be confused with pumpkin pie filling)
1/2 cup canola or vegetable oil
1 cup all purpose flour
1 tsp. cinnamon or pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
For the frosting:
1/4 cup cream cheese
2 Tbs. softened butter
3/4 cup confectioners sugar
1/2 tsp. vanilla
Preheat your oven to 350 degrees, then grease a square baking pan. 8 x 8 or 9 x 9, whatever you have.
Next, mix together your sugar and eggs at medium speed for about two minutes.
Add the pumpkin and oil.
And mix until blended.
Now add your flour, cinnamon/pumpkin pie spice, baking soda, baking powder and salt and beat at low speed for one minute.
Pour into your pan.
Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Since I was using and 8 x 8 pan it took a little longer.
Cool on rack.
For the frosting, mix together your cream cheese and butter until well blended.
Then, with your mixer on low speed, add the confectioners sugar and blend well.
Then beat in your vanilla.
Oops. Looks like someone was a little eager to dig in.
Moist, delicious, pumpkin perfection.
Hey, even the teenage boy liked it. Which was good. That meant there was less of it for me to eat.
I don't know about you, but I'm still in awe that it's November. This year has just gone by in a blur for me. Before we know it, we'll be ringing in 2016. Yet there's so much between now and then. Thanksgiving, Christmas, traditions, lots of FOOD.
Yes, this truly is my favorite time of the year. Crisp mornings, changing seasons, the anticipation of what's to come.
What you looking forward to this holiday season?