Happy 1st birthday!

              Pumpkin Cake with Sweet Nutty Cream Cheese Icing

For over thirty years we’ve made this scrumptious fall dessert in celebration of our little pumpkin’s birthday. Now he is an adult with a November pumpkin too.  A few years ago we brought the baked layers to Costa Rica, whipped the icing and assembled the cake there as a birthday surprise, monkeys howling in the background.

I don’t remember where this recipe originated.  Fragrant, moist and surprisingly light, pumpkin cake is great the day you make it.  It improves over time.  Be sure to refrigerate it if you have leftovers.

Last night I used light cream cheese and fewer nuts and my husband complained.

Enjoy with your own pumpkins.

A Year in My Kitchen: November
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Servings Prep Time
10people 30minutes
Cook Time
40minutes
Servings Prep Time
10people 30minutes
Cook Time
40minutes
A Year in My Kitchen: November
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
10people 30minutes
Cook Time
40minutes
Servings Prep Time
10people 30minutes
Cook Time
40minutes
Ingredients
Servings: people
Units:
Instructions
  1. CAKE: Mix eggs, sugar and oil. Add flour, spices, salt, pumpkin, and 1 teaspoon vanilla.
  2. Pour into greased pans. Bake at 350 degrees for 35-45 minutes, until toothpick comes out clean.
  3. ICING: Whip cream cheese, powdered sugar, and the other teaspoon of vanilla. Fold in pecans. Frost cooled cake.
Recipe Notes

happy 31st, G !

Happy 31st, G !

 

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