Thursday, October 27, 2011

Pumpkin Extravaganza

You are about to hear a family secret. Are you ready?

My dad has a strange obsession. One word...


Dad loves pumpkins. He loves pumpkin pie, pumpkin soup, pumpkin lattes, pumpkin cake, pumpkin bread, and anything else that you can think of that has pumpkin in it. And, of course, since he loves pumpkin products Dad absolutely must buy the big 'ol orange squashes once they are being sold in the stores. Oh and we're not talking about the cute little pie pumpkins. Oh no. Dad wants the medium to big pumpkins... and more than one. Last week he came home with 4 pumpkins. Not to mention the fact that we already have one and a half gallons of pumpkin puree left from last year's pumpkin craze. My family is still trying to come up with ideas of how to use the squashes... we may or may not be stuck.

Because of Dad's pumpkin love I decided to make him a pumpkin spice cake for his birthday.I probably shouldn't feed his desire for pumpkin, but, hey! it was his birthday. What can I say? Only that this cake was the absolute most moist and delicious creation ever!! So, without further ado, I give you...


Ingredients for pumpkin spice cake:

  • 2 cups white sugar
  • 1 1/4 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts (optional)

  • Directions:

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

  1. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
  2. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Ingredients for Nutty Cream Cheese Frosting:

1 (8 ounce) package cream cheese
1/4 cup butter, softened
4 cups sifted confectioners' sugar
1 cup chopped pecans

In a large bowl, beat softened butter and cream cheese until well blended.
Add powdered sugar and vanilla. Beat until creamy and add chopped nuts. Spread on cooled cake.
Note from Moe: "You may need to add some milk to this frosting... it was a bit thick when I made it."

This is the kind of frosting that is finger-licking kind of good. And yea... I did a lot of licking (just in case you were wondering).

DISCLAIMER: I am not responsible for the mess that will ensue if you allow your child to help you with the making of this cake and frosting.


childofGod said...

Yeah, we ain't as crazy about pumpkins, but I still love them myself....


Hannah said...

ok i officially love your dad...seeing as i love everything pumpkin too! especially those pumpkin spice lattes :) i just "pinned" your cake onto pinterest- can't wait to try it! yummmmm :)

Moe said...

Aw, thanks for the sweet comment, Hannah. And YES! You and my dad are kindred spirits where pumpkin is concerned... be sure and tell me how your cake turned out, ok?


CreativityStartsHere said...

I'm having two fall fashion giveaways here,