With Thanksgiving just a couple of short weeks away, I wanted to share with you one of my favorite family recipes. I just recently discovered this recipe a month or so ago when I was on the hunt for a festive dessert to bring to dinner at Jay’s parents house. When I think about dessert, naturally chocolate always comes to mind. I’m just a chocolate girl; I love chocolate [that’s all there is to it]. So when my mom suggested a Pumpkin Cake, I may have given her the signature “Morgan Eye Roll,” which leads me to two explanations. One, I have a professional eye roll [which is not something I’m proud of, but we can’t always control our talents] and Two, I’m sorry mom, I should know by now that you know best!
Now that we have that long introduction over, I should probably get to the substance of today’s post! So If you are anything like me, and run from anything that isn’t chocolate, please do not run from this desert! I promise you will love it! This Pumpkin Cake is a great twist on a traditional pumpkin pie that is present at every holiday party and gathering [both Thanksgiving and Christmas]. It is easy, there is not mix dry ingredients in one both and wet ingredients in another, then combine them and have 50 dishes to wash! You combine everything in 1 bowl and that is another component to this dessert that I love. I adapted the family recipe, just a bit, by adding chocolate chips into the cake and a little three times more vanilla to the icing.
Packed with rich flavor, traditional holiday taste, moist, versatile, quick and easy, these are a few of my favorite things [about this Pumpkin Cake]! So let’s get to baking, shall we 🙂
for the cake
2 cups sifted Cake flour
½ teaspoon salt
4 teaspoon cinnamon
1 ½ teaspoon baking soda
2 cups sugar
1 cup vegetable/canola oil (either one will work fine)
4 eggs (beaten)
1 can pumpkin (16 oz. can)
3/4 cup chocolate chips
for the icing
4 oz. cream cheese (half of a package)
½ stick of butter
½ box confectioners sugar
1 tablespoon vanilla extract
for the cake
Mix together all ingredients in the order they are listed for the ingredients. Grease your pan, pour in the batter and bake at 350 degrees for about 50-65 minutes. When you think your cake is ready, stick a toothpick in the center and if it pulls out clean, you are good to go!
Bake time will vary depending on the pan you use. If you would like a shorter bake time, I would suggest using a bunt pan. This decreases your bake time as well as gives a beautiful display. I chose to use a loaf pan just to try something different! It did take a little longer to bake, about 65 minutes.
for the icing
Cream together cream cheese and butter, add confectioners sugar and vanilla, mix until smooth.
Once your cake has baked a cooled off, top it off with the delicious icing! If you use a bunt pan, you can add your icing when the cake is still slightly warm and it will slide down the sides, leaving you with a beautiful presentation!
This Pumpkin Cake is rich, decadent and festive. If you are in charge of bring a dessert to a holiday party, this one is the perfect options and I guarantee your guests will be delighted and impressed!
If you try out this recipe please share it and tag me in your picture!
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