In the spirit of the Pioneer Woman, I'm giving you a delicious recipe today. A dessert perfect for this time of year. I originally got this recipe from Good Housekeeping several years ago. It's a family favorite.
Here's the line-up of ingredients: (by the way, I doubled the ingredients to bake in a pan measuring 10.5" x 14.75". If you want a 9 x 13, just 1 1/2 the recipe)
Sugar, eggs, flour, pumpkin, cinnamon, baking soda, baking powder, oil, salt. Easy peasy.
First, cream the sugar and eggs for two minutes. Yes, two whole minutes. Then add the pumpkin and oil. Mix well.
Isn't this a beautiful color? mmmmm....
Next, with the mixer on low speed, add the dry ingredients. Beat for one minute.
Pour into prepared pan and bake. Cool.
Here's the cast of characters for the frosting: Powdered sugar, cream cheese, butter (not pictured) & vanilla.
Mix for two minutes or until fluffy. Sometimes I add a little milk to thin the frosting, maybe 1 or 2 tablespoons.
Here's the finished cake. Seriously good stuff, friends.
Make it soon! Let me know if you do. Here's the recipe:
1 c. sugar
1 cup canned pumpkin
1/2 c. vegetable oil
1 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees. Grease 9" square pan.
Prepare cake: in bowl, with mixer at medium speed, beat sugar and eggs 2 minutes. Beat in pumpkin and oil. At low speed, add flour, cinnamon, baking soda, baking powder & salt; beat one minute.
Pour batter into prepared pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Frosting: 3/4 c. powdered sugar, 1/4 c. cream cheese, 2 Tablespoons butter, soft, 1/2 tsp vanilla extract. Beat on low for 2 minutes or until fluffy. Spread on cooled cake.