Perfect Pumpkin Cake
|All purpose flour||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|Ground cinnamon||3 1⁄2 Teaspoon|
|Baking powder||2 Teaspoon|
|Canned pureed pumpkin||16 Ounce (1 Can, Not Pumpkin-Pie Filling)|
|Walnuts||1 Cup (16 tbs), coarsely chopped|
|Cream cheese/Neufchatel cheese||6 Ounce|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||2 Cup (32 tbs)|
Preheat oven to 350°.
To make the cake, measure all ingredients except walnuts into large bowl.
With electric mixer, beat at low speed until ingredients are just mixed.
Then increase mixer speed to high and beat 5 minutes.
Stir in walnuts by hand.
Pour batter into greased bundt pan and bake 1 hour.
Cool on a baking rack before removing from pan.
In medium bowl, combine cream cheese, vanilla, and salt; beat with electric mixer until smooth.
Gradually add confectioner's sugar and mix until combined.
Add milk one teaspoon at a time until it reaches desired consistency.
Pour over cake evenly and let frosting set at least an hour before serving at room temperature.