This cake is good enough to eat unfrosted. But we included a frosting recipe too!
Straw, wooden spoon or even a toothpick
1 can (15 ounces) solid-pack pumpkin
2 cups sugar
1 cup canola oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 package (3 ounces) cream cheese, softened
5 tablespoons butter, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
- In a large bowl, beat pumpkin, sugar and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt; gradually add to pumpkin mixture, beating until well blended.
- Pour into a greased 15"x 10"x 1" baking pan. Bake at 350° F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- Make frosting: in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in sugar until smooth. Add milk until frosting reaches desired spreading consistency.
- Using a straw, toothpick or the handle of a wooden spoon, poke holes in the cooled cake. You can do as many or as few holes as you want, but you want enough spaces for the syrup to make it into every slice.
- Pour the pumpkin syrup over the cake until the holes are full. Refrigerate for about 2 hours.
- Remove the cake from the refrigerator and frost. Top with chopped nuts (walnuts or pecans are best).
Ten Things That Get Better With Pumpkin Spice.