Renee’s Pumpkin Cake

Pumpkin, anyone? Pumpkin is typically not for me. There’s a lot of hype this time of year around pumpkin spice and all of that but usually, I prefer other flavors. EXCEPT for this pumpkin cake! Even Stuart is a fan and he’s even more anti-pumpkin than I am. My sister has a friend named Renee who owned a bakery and, I’ll tell ya what, Renee knew what she was doing. This cake is moist and delicious and the pumpkin flavor is definitely there but not overpowering. And to top it all off with a cream cheese frosting? Yes, please and thank you. It’s absolutely delicious and I hope you’ll give it a try!

Total time: 45 minutes

Servings: 12-15

Cake Ingredients:

• 1-15 oz can of pumpkin
• 2 cups sugar
• 1 cup oil
• 4 eggs, beaten
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups flour

Check out this video to watch me make the recipe!

Step 1: In a bowl, add pumpkin, sugar, oil, eggs and mix well. If kitchen gadgets are your thing, I’m using a hands-free can opener, and it’s awesome.

Step 2: Mix the dry ingredients and then add them to the wet.

Step 3: Pour into a greased jelly roll pan / sheet cake pan and bake 350 degrees for 25-30 minutes.

Step 4: When cool, spread with cream cheese frosting.

Cream Cheese Frosting Ingredients:

• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup butter, softened
• 3 teaspoons milk

Step 1. Mix all ingredients with a hand mixer, adding milk by teaspoon to desired consistency. This makes the perfect amount of frosting! I used a handheld immersion blender with a whisk attachment, making it much easier.

Step 2. Spread onto cooled cake.

Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Click this link and I’ll email you a copy!

XOXO

Crystel