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:

Turkey

Ham

Mashed Potatoes

Gravy (white and dark)

Broccoli Casserole

Squash Casserole

Sweet Potato Casserole

Roasted Veggies

Collard Greens

Rolls with Herbed Butter

Cranberries

Stuffing

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 Palate.com)

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!