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Categories:
butter white sugar brown sugar eggs pumpkin puree flour cinnamon nutmeg ginger baking powder baking soda salt cream cheese butter vanilla powdered sugar
Viewed: 74 - Published at: 7 years agoIngredients
- 12 cup butter
- 12 cup white sugar
- 12 cup brown sugar
- 2 eggs
- 14 ounces pumpkin puree (398 ml or 2 cups)
- 1 cup flour
- 1 teaspoon cinnamon
- 14 teaspoon nutmeg
- 14 teaspoon ginger
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 14 teaspoon salt
- 4 ounces cream cheese
- 14 cup butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
Method
- CAKE: Cream butter and sugar.
- Then add eggs and mix well.
- Slowly beat in pumpkin.
- Add remaining ingredients until well mixed.
- Batter will be thick.
- Spread into greased 9 x 13 pan.
- Bake at 350 for 20-25 minutes.
- Cool.
- Frost with CREAM CHEESE ICING:
- Beat cream cheese, butter, and vanilla until smooth.
- Beat in powdered sugar gradually until well mixed.
- Store cake in fridge.
- Freezes well.
