Thursday, December 1, 2011

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Happy December!  I hope everyone had a WONDERFUL Thanksgiving!  If it was anything like mine your ate WAY too much but enjoyed every single second of it!  For Thanksgiving this year my sisters and I and our families all got together and had a huge spread.  It was pretty funny because initially our plan was to have a very casual day, a simple meal, etc....well that plan totally fell through!  Everyone ended up having to bring their favorite dishes so the meal included all of the following:

Mashed Potatoes
Gravy (white and dark)
Broccoli Casserole
Squash Casserole
Sweet Potato Casserole
Roasted Veggies
Collard Greens
Rolls with Herbed Butter
Green Bean Casserole
Spinach Dip
Macaroni & Cheese
Pumpkin Cake
Chocolate Cream Pie
Key Lime Pie
Chocolate Dipped Peanut Butter Bites

This cracks me up writing all of this out!  We only fed 5 adults and 2 kids...needless to say we had a TON of leftovers! 

The dish I brought that I was most proud of was Pumpkin Cake.  It turned out SO moist and delicious!  Feel free to check out the recipe below and Happy Baking! :)

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pumpkin Cake
1 box yellow cake mix (Duncan Hines)
1/2 c. cooking oil
1 c. canned pumpkin
3/4 c. sugar
1/4 c. water
4 eggs
1 tsp. cinnamon
1/8 tsp. nutmeg
Mix all ingredients well until smooth. Bake in a 2 greased and floured pans at 350 degrees for 1 hour. Top with icing and sugared walnuts (I made mine homemade but you can buy them also)
Cinnamon Cream Cheese Frosting (adopted from Picky
8 tablespoons softened cream cheese
8 tablespoons softened unsalted butter
8 cups powdered sugar
1 teaspoon cinnamon

To prepare frosting, place butter and cream cheese into a mixing bowl, beating until creamy and smooth. Slowly add powdered sugar until you get the consistency you desire….between 3 and 4 cups. Stir in cinnamon then frost over cake, adding walnuts last!  Enjoy! 

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