Pumpkin Cake

Before I start with the pumpkin cake I want to give you a guys a good recipe you can use next week at

THANKSGIVING.

You may remember this post “Craving Since Thanksgiving”   This is THE BEST RECIPE FOR TURKEY LEFTOVERS! My mom got the recipe from a friend and it is called “Hot Turkey Salad” Not sure why it is called salad because there is no lettuce in it, and it is hot not cold. But anyways, this recipe will for sure become a yearly tradition in your house. It IS that good 🙂

Now back to the recipe at hand………

One of my favorite things about fall is PUMPKIN. Bread, Pie, Bars, Cheesecake, all with Cream Cheese Frosting (of course).

I took my Grandma’s Pumpkin Bread and made a cake with it. This recipe yields three loaves of bread. This time I made one cake and one loaf.

Pumpkin Bread

Ingredients

3 1/3 cup flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups sugar

1 cup canola oil

4 eggs

3/4 cup water

2 cups pumpkin

Directions

Preheat oven to 350º F.

Mix dry ingredients together. Add remaining ingredients and mix until smooth.

Pour mixture into three loaf pans. I always make three; leave one out and freeze the other two. This time I made one bundt cake and one loaf.

Bake for 45 to 50 minutes. Do the toothpick test to make sure it is done.

Cream Cheese Frosting

Ingredients

8 oz. cream cheese, softened

4 cups powdered sugar

6 Tablespoons Crisco

2 teaspoons vanilla

4 Tablespoons milk (or enough to spread)

Directions

Note: This makes a TON of frosting. You may consider cutting it in half.

Mix all ingredients together.

Dollop on top of cake and then spread evenly.

Top with some candy corn.

This didn’t turn out as “pretty” as I would have liked but it sure did taste great!

ENJOY!

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