Pumpkin Cake. This is my perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. These pumpkin cakes are almost too impressive to eat. This Easy Pumpkin Cake is our favorite, fluffy, moist and absolutely delicious pumpkin cake.

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Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, pumpkin cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. Pumpkin Cake is something which I've loved my entire life.

This is my perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. These pumpkin cakes are almost too impressive to eat. This Easy Pumpkin Cake is our favorite, fluffy, moist and absolutely delicious pumpkin cake.

To get started with this recipe, we have to prepare a few ingredients. You can cook pumpkin cake using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Cake:

{Get 2 3/4 cups (360 g.) of all-purpose flour.
{Get 1 Tablespoon (15 g) of baking powder.
{Make ready 1 teaspoon (5 g) of baking soda.
{Take 2 teaspoons (6 g) of cinnamon.
{Take 1 teaspoons (2 g) of nutmeg.
{Get 1/2 teaspoon of ginger.
{Make ready 1.5 cups (300 g) of granulated sugar.
{Prepare 170 g of unsalted butter.
{Get 4 of large eggs.
{Take 1/2 cup (120 ml) of milk.
{Make ready 1 teaspoon of vanilla extract.
{Prepare 2 of medium sized pumpkins roughly 400g (pureed).

The perfect recipes for fall and for Thanksgiving breakfasts and desserts. Get the recipe from Zoe Bakes. Get the recipe from The Cake Blog. Make a delightfully different cake with our pumpkin cake recipes.

Instructions to make Pumpkin Cake:

Split and quarter pumpkins, take out the core/seeds. Lightly oil a baking tray, place cut up pumpkin pieces and bake at 350 until a fork can pierce through and skin comes off easily. Peel off skin and leave to cool..
Grease 3 8 inch baking pans and lightly coat with flour while waiting for pumpkins to cool..
Puree the cooked pumpkins in a food processor..
Put the first seven ingredients in a mixing bowl and mix thoroughly on low speed. Add the butter in pieces and mix until it resembles sand..
In a separate bowl, combine eggs, pumpkin, milk and vanilla..
With the mixer on low speed, add half of the milk mixture. Mix and scrape down then add the remaining milk mixture in 2 additions..
Pour into pans and bake at 350 for 30 - 35mins..
When cool, frost with cream cheese frosting..

We've deliciously spiced pumpkin cakes for that perfect autumn treat, as well as creamy pumpkin cheesecakes for a dinner party. Pumpkin Cake is a fall staple every year. This easy Pumpkin Cake is brimming with those sweet autumn spices, it's fluffy and perfectly moist, it has plenty of pumpkin flavor, and that luscious cream. I've made pumpkin cakes before, but this time I decided to do a pumpkin version of the old standby Chocolate Sheet Cake that has saved marriages and brought about family harmony all over the land. Colorful and delicious, pumpkin cake is an interesting cake for Thanksgiving, Christmas or any time of the year, really.

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