Ingredients

The following ingredients have 4 Servings
  • 15 ounce can pumpkin (not pumpkin pie filling)
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1/2 cup half and half or light cream
  • 6 Tbsp unsalted butter
  • 1 cup packed brown sugar
  • 2 cups powdered sugar (sifted)
  • 1 tsp vanilla extract
  • 1 heaping cup pecan halves (toasted and chopped)

Instruction

  • Set oven to 350F. Lightly spray a 9x13 pan.
  • Whisk together the pumpkin, sugar, oil, and eggs until well blended.
  • Mix in the spices and salt. Fold in the flour and baking soda until everything is well incorporated, but don't over beat.
  • Spread the batter into your prepared pan. Bake for 25- 30 minutes or until done in the center and a toothpick comes out without wet batter clinging to it.
  • To make the frosting, heat the half and half, butter, and brown sugar in a saucepan until it comes to a boil, stirring constantly. Take off the heat and beat in the vanilla and sifted confectioner's sugar. Quickly spread over the cake, the frosting will set up quickly.
  • While the frosting is still soft top with toasted pecans.