Thanksgiving and Christmas time always calls for recipes with Pumpkin. This Pumpkin Cake is delicious and is perfect with vanilla ice cream! It even makes a good cake for breakfast or brunch served with coffee.
1 (15 ounce) can pumpkin
1/2 c. applesauce
2/3 cup vegetable oil
1 teaspoon vanilla extract
2 1/2 cup granulated sugar
2 1/2 cup flour
1 teaspoon baking soda
2 teaspoon. ground cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees.
Grease and flour Bundt pan.
In a large bowl add pumpkin, applesauce, eggs, oil and vanilla. Beat until creamy.
In a separate bowl mix together sugar, flour, baking soda, cinnamon and salt. Add to pumpkin mixture and stir just until combined. Don’t over mix.
Pour batter into a greased and floured Bundt pan.
Bake for 1 hour or until toothpick inserted comes out clean.
Cool for 10 minutes then turn into plate.
Serve with ice cream or whipped cream.
Cream Cheese Frosting:
4 oz cream cheese, softened
1 tbsp unsalted butter, softened
1 ½ cup confectioners’ sugar, sifted
½ tsp pure vanilla extract
2-3 tbsp milk
Using stand mixer with paddle attachment, whip the cream cheese and butter until smooth. Add the sugar, vanilla, and 2 tablespoons milk to the bowl and mix on low speed until the sugar is incorporated. Increase the mixer speed to medium-high and whip for 10 seconds. If the frosting is too thick just add a little more milk. Pour the frosting over the cake and enjoy!