Ingredients
The following ingredients have 10 Servings
- CAKE
- 3 cup(s) white sugar
- 1 cup(s) vegetable oil
- 4 large eggs
- 2/3 cup(s) water
- 16 ounce(s) can of pumpkin (or 2 cups)
- 2 teaspoon(s) ground ginger
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) nutmeg
- 1 teaspoon(s) cloves
- 1 teaspoon(s) allspice
- 3 1/2 cup(s) all-purpose flour
- 2 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1 1/2 teaspoon(s) salt
- FROSTING
- 1/2 cup(s) butter
- 8 ounce(s) cream cheese
- 1 teaspoon(s) pure vanilla extract
- 4 cup(s) powdered sugar
Instruction
- Preheat oven to 350 degrees.
- In a large bowl mix together sugar, oil, eggs and water.
- Beat in the pumpkin and the spices.
- Mix dry ingredients together and slowly add to pumpkin mixture. Stir until just blended.
- Pour into two well greased 8 or 9-inch cake pans and bake 30-40 minutes until they test done.
- Cool completely.
- For the frosting, beat the butter and cream cheese together until well combined.
- Then add in the vanilla.
- Slowly add in the powdered sugar.
- Beat until smooth.
- Put the bottom cake on a plate (you may need to slice off the top of each cake to make the flat).
- Frost the top of the bottom cake
- Then place the second cake on top.
- Frost entire cake. Cut it and eat it!
