Pumpkin Cake
2 c. flour
2 c. sugar
1-1/2 c. oil
2 c. canned pumpkin
4 eggs
2 tsp baking soda
3 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1 c. chopped nuts
Combine sugar, oil and pumpkin. Add one egg at a time. Add rest of
ingredients. Fold in nuts. Bake in 13- by 9-inch pan at dg350 for 30
minutes.
Frosting:
1 8-oz. pkg. cream cheese, softened
1/4 c. margarine
2 c. powdered sugar
1/2 tsp vanilla
Cream margarine and cream cheese. Add sugar and vanilla. Spread on
cooled cake.
Pumpkin Cake
Crust:
1 box yellow cake mix (3/4 cup reserved)
1 stick margarine, melted
1 egg, slightly beaten
Filling:
1 large can pumpkin
3 eggs, lightly beaten
1/2 c. brown sugar
1/4 c. granulated sugar
2/3 c. evaporated milk
1-1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground cloves
Topping:
3/4 c. reserved cake mix
1/2 c. granulated sugar
1/4 c. softened butter
1/2 c. chopped nuts, optional
Crust: Blend cake mix, margarine and egg. Press into the bottom and
1-inch up sides of ungreased 13- by 9-inch baking pan.
Filling: Mix ingredients and pour onto unbaked crust.
Topping: Mix reserved cake mix, sugar, softened butter and chopped
nuts. Sprinkle topping mixture over filling. Bake in dg350 oven for
55-60 minutes.
Happy baking!
Sherri
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