If there is only one pumpkin recipe you make all year, it should be this delicious confection.
I make these every year, the cake is moist and dense. The Frosting is the perfect compliment to the cake.
This recipe makes enough to feed a crowd, which make this perfect for Halloween night or even Thanksgiving!
So, here you go!
Pickity Pumpkin Squares
* 4 Eggs
* 1 3/4 cups sugar
* 1 cup vegetable oil
* 1 27 ounce can of pure pumpkin
* 2 cups flour
* 4 teaspoons baking powder
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon ground clove
* 1 teaspoon baking soda
* 1 8 ounce cream cheese package, softened
* 1/4 cup butter, softened
* 2 1/2 cups powdered sugar
Preheat your oven to 350 degrees
Beat eggs in a large bowl until light and foamy. Beat in sugar and oil. Add pumpkin and stir untill well mixed.
In a separate bowl sift together flour, baking powder, salt, cinnamon, cloves, and baking soda.
Add to the pumpkin mixture and mix well,
Pour into an ungreased 13×18 inch sheet cake pan. (Or 2 9×13 pans)
Bake for 20-25 minutes.
Allow to cool.
For the frosting beat the cream cheese and butter until very soft.
Add the powdered sugar and beat on medium speed until well creamed and fluffy.
**(If the frosting is not spreadable you can used a teaspoon or two of hot water to soften it, just add 1 teaspoon at a time and beat.)
Frost the cake with the cream cheese frosting and enjoy!
I love these any time of the year, but especially in the fall, to store them cover and refrigerate. I actually prefer them a little cold.
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