Pumpkin Cake with Cream Cheese Frosting
This cake is a crowd favorite in autumn.
Serves 12 to 18 (one 9 × 13-inch cake)
3 cups granulated sugar
3 cups all-purpose flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
¾ tsp. sea salt
1½ cups canola oil
3¼ cups canned pumpkin purée
4 large eggs, beaten
Cream Cheese Frosting (recipe follows)
1. Preheat oven to 325°F.
2. Using a mixer with a paddle attachment on medium speed, blend the sugar, flour, baking powder, baking soda, cinnamon, and sea salt until well-mixed. With the mixer running, add the oil and beat until completely moistened. With mixer still running, add the eggs and blend 1 minute.
3. Pour into prepared 9 × 13-inch baking pan, sprayed with a non-stick spray and lined with parchment on the bottom. Smooth out the batter.
4. Place in preheated oven for 38 to 40 minutes, or until a toothpick inserted into center comes out clean. Cool in the pan for 10 minutes, then invert on a wire rack and cool completely.
5. Top with Cream Cheese Frosting.
