Pumpkin Cake With Cream Cheese Frosting(Very Good) Recipe

Name: Pumpkin Cake With Cream Cheese Frosting(Very Good)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 1/2 c. sugar; 1 1/4 c. salad oil; 3 1/2 tsp. ground cinnamon; 2 tsp. baking soda; 2 tsp. baking powder; 1 tsp. salt; 4 eggs; 1 (16 oz.) can pumpkin; 1 c. California walnuts, coarsely chopped

Servings: persons

3 c. all-purpose flour
1 1/2 c. sugar
1 1/4 c. salad oil
3 1/2 tsp. ground cinnamon
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 eggs
1 (16 oz.) can pumpkin
1 c. California walnuts, coarsely chopped

1
Preheat oven to 350u00b0.
2
In a large bowl, measure all ingredients except walnuts. With mixer at low speed, beat ingredients until just mixed.
3
Increase speed to high and beat 5 minutes, occasionally scraping bowl with rubber spatula. Stir in walnuts.
4
Pour batter into 1-inch greased tube pan. Bake 1 hour or until toothpick inserted in center of cake comes out clean.
5
Cool cake in pan on wire rack 10 minutes, then remove from pan and cool cake completely on rack. Frost cake with Cream Cheese Frosting. Refrigerate.

2215

kcal

Calories

126

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 1/2 c. sugar, 1 1/4 c. salad oil, 3 1/2 tsp. ground cinnamon, and more.

Yes, Pumpkin Cake With Cream Cheese Frosting(Very Good) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake With Cream Cheese Frosting(Very Good)

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