A Taste of Fall; Pumpkin Cake w/ Vanilla Cream Cheese Frosting

Hello friends!

I just spent a sweet weekend hanging out with some wonderful ladies at a retreat called Women's Weekend! There was painting, button crafts, worship, hiking, waterfalls, deep talks, and the annual V-games. It was a sweet balm for my soul and it really got my creative juices flowing so I decided to blog it up! Fall is definitely my favorite season. The warm colors, sweaters, and food just make me so happy. Because I love fall so much I definitely wanted to make a pumpkin cake. I LOVE pumpkin! It's super delish and really easy to work with. This is a decadent-in-the-moment-but-you-should-probably-add-extra-reps-to-your-next-workout kind of cake. It is worth every extra mile, sit-up, or squat. I promise! 


I hope that you really enjoy this cake! If you really enjoy beer, I suggest eating this cake with Great Lakes Oktoberfest. I know what you're thinking, beer and cake, really... really Katie? It seems like a weird pairing, but it is a fun fall combination that Jonathan and I really enjoyed. 

The Cake:

You will need: 

Preheat your oven to 350 degrees. In one bowl combine the eggs, oil, sugar and pumpkin using your electric mixer. Beat until it's smooth.

In a separate bowl mix together your flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda.

Mix the dry ingredients into the pumpkin mixture gradually and at the lowest speed on your mixer. Blend until it's smooth and creamy.

Pour your cake batter into a greased 13x9 inch baking dish. Then put it in the oven and bake for 40-50 minutes or until a toothpick poked into the center and comes out clean. 

Let the cake cool completely before you ice it.

The Icing:

In a large bowl combine the cream cheese and butter. Use your electric mixer to combine them until the mixture is smooth.

Add the powdered sugar very gradually and at a low speed. Powdered sugar is very light and will go EVERYWHERE if you're not careful. I learned this lesson the messy way. Once the sugar is completely mixed in add the vanilla and pumpkin pie spice. Mix until everything is combined.

Once your cake has cooled completely, frost it up and then enjoy!

The Whole Shebang:

Cake:

4 eggs

1 cup of vegetable oil

1 15-ounce can of pumpkin

1 and 2/3 cups of granulated sugar

2 cups of flour

2 teaspoons of baking powder

2 teaspoons of cinnamon

1 teaspoon of pumpkin pie spice

1/2 teaspoon nutmeg

1 teaspoon of salt

1 teaspoon of baking soda

1. Preheat oven to 350 degrees. In one bowl combine the eggs, oil, sugar and pumpkin using an electric mixer. Beat until smooth.

2. In a separate bowl mix together the flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda.

3. Mix the dry ingredients into the pumpkin mixture gradually and at the lowest speed on the mixer. Blend until smooth and creamy.

4. Pour the cake batter into a greased 13x9 inch baking dish. Bake for 40-50 minutes or until a toothpick poked into the center and comes out clean. Let cool.

Icing:

8-ounce package cream cheese, softened

1/2 cup butter, softened

2 cups of powdered sugar

1 teaspoon of vanilla

1/2 pumpkin pie spice

1. Combine the cream cheese and butter with an electric mixer until smooth.

2. Add the powdered sugar very gradually and at a low speed.

3. Add the vanilla and pumpkin pie spice. Mix until everything is combined. 

4. Frost the cake and then enjoy!