Pumpkin Cake Recipe

This pumpkin cake recipe with cream cheese frosting is a favorite for many of my brides have fall weddings. It goes well with other layers that are cheesecake, or carrot cake. If if your wedding is not in autumn, and you're a pumpkin lover, just for for it!

This recipe is originally from Diana Rattray, an About.com Guide.

Cook Time: 40 minutes
Ingredients:

    * 2 cups sugar
    * 1 cup vegetable oil
    * 4 large eggs
    * 2 cups all-purpose flour
    * 2 teaspoons baking soda
    * 2 teaspoons ground cinnamon
    * 1/2 teaspoon ground ginger
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 2 cups pumpkin puree or cooked mashed pumpkin
    * cream cheese frosting, below
    * 1/2 cup chopped pecans

Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.

Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.

Cream Cheese Frosting:
    * 1/4 cup butter
    * 1 package (8 ounces) cream cheese, room temperature
    * 1 pound confectioners' sugar, sifted
    * 2 teaspoons vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

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