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Thursday, September 4, 2008

Luscious Pumpkin Cake

1 Package Yellow Cake Mix
1 Can 15 ounce size of Pumpkin (not pumpkin pie filling) divided
½ Cup of Milk
1/3 Cup of vegetable oil
4 Large eggs
1.5 Teaspoons of Pumpkin Pie Spice ( made my own ) divided
For spice I took ¼ teaspoon of allspice, ¼ teaspoons of nutmeg, ¼ teaspoons of ground ginger, and ¾ teaspoon of cinnamon. Mixed same together.
1 Package (8oz) cream cheese softened
1 Cup powdered sugar
1 Tub (8oz) Cool whip Topping thawed

The recipe calls for the cake to be 4 layers but I did it with two and I frosted the entire cake, not just between the layers.

Preheat oven to 350 degrees. Pam or grease and flour two 9 inch round cake pans. Beat cake mix, 1 cup of the pumpkin, mil, eggs, oil, and 1 teaspoon of the spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into the cake pans.

Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire racks in pans.

Meanwhile beat cream cheese in small brown until creamy. Add powdered sugar, remaining pumpkin and rest of pumpkin spice, mix well. Stir in Cool Whip.

Remove cake from pans. Place one layer on cake dish top down and layer frosting on top. Put next cake layer on top and frost entire cake. After frosting I added fresh blueberries on top and chilled cake before eating. It was so refreshing.

Mom loved it very much as did everyone else