Pumpkin Cake

I will start out by saying that by and large, I'm not that great a fan of pumpkin.  I much prefer sweet potatoes instead.   Be that as it may, this is a very good cake, moist and spicy, and perfectly set off by the cream cheese frosting.   It is the perfect taste of fall.  Oh, and if you are like me and don't care for the taste of pumpkin, feel free to substitute 2 cups of cooked and mashed sweet potato in place of the pumpkin.   And as always, ENJOY!

Preheat the oven to 350 degrees, then butter and flour a 9x13 inch cake pan (or spray with baking spray).

In a large bowl mix together the following dry ingredients:

2 cups flour
2 1/2 tsp. of baking powder
1 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground cloves
1/8 tsp. dry ginger
1/8 tsp. ground coriander
1/8 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. allspice
(in place of the individual spices, you could use 2 1/2 tsp. more or less of pumpkin pie spices.  also, if there is a particular spice on the list you don't like, just leave it out)

In a large mixing bowl beat until smooth the following ingredients:

4 eggs
1 cup white sugar
1/2 cup dark brown sugar
1 tsp. vanilla extract
1 15-oz can of pumpkin puree (or two cups cooked, mashed sweet potatoes)
1 cup vegetable oil

When the mixture is smooth, continue beating on low speed and by 1/4 cup amounts add the dry ingredients, beating until smooth and well blended.   Spread batter into the cake pan and bake for around 30 minutes or until a toothpick stuck in the center comes out clean or until the cake starts pulling away from the sides of the pan and springs back when touched gently.   Allow to cool completely before frosting.

This cake is perfectly complemented by a rich cream cheese frosting.  You could also use a browned butter or spice frosting as well.

Cream Cheese frosting:

1 8-oz pkg. cream cheese or light cream cheese, softened
1/4 cup softened butter
1 tsp. vanilla
about 4 cups powdered sugar (or enough to give you the thickness you like)

Beat all together until smooth and fluffy, then spread on the cooled cake.  Refrigerate the leftovers.

Pumpkin Pie Cake

To be honest, I'm not a big fan of anything pumpkin.   I just don't care much for the taste and usually substitute cooked and mashed sweet potatoes instead.   About the only thing made with pumpkin that I really do enjoy, happens to be this cake.   I know, I know, it uses a boxed cake mix, but even so, it is pretty darned tasty.    I usually make this at Thanksgiving instead of pumpkin pie, and yes, I also usually make it using cooked, mashed sweet potatoes, but that is our little secret!   Enjoy!

1 large can cooked pumpkin (or about 4 cups cooked, peeled and mashed sweet potatoes)
1- 13oz can of evaporated milk
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups sugar
3 eggs

Beat all together until smooth.   Butter a 9x13 inch cake pan and pour the pumpkin mixture in it.   Sprinkle one box of yellow cake mix evenly over the pumpkin mixture and gently pat down with your hand.   Melt 1/2 cup (1 stick) butter and drizzle over the top of the cake mix.   Bake at 350 degrees for about 50 minutes or until golden brown and a knife inserted in the center comes out clean.   Cool completely before cutting and serving.   Enjoy!

Variations:    After placing the cake mix on top of the pumpkin mixture, sprinkle one cup of chopped pecans over the cake mix, then drizzle with the melted butter.