Arkansas Pumpkin Cake
| | Arkansas Pumpkin Cake |
Ingredients
For the Cake:
- 4 eggs
- 2cups sugar
- 1 ½cups vegetable oil
- 2cups cake flourlike Softasilk or Swans Down, *See Note
- 2teaspoons baking soda
- 2teaspoons cinnamon
- 1teaspoon salt
- ½cup canned pumpkinnot pumpkin pie mix
For the Frosting:
- 8 oz. cream cheese
- ¼cup softened butter4 tablespoons
- 2cups or more powdered sugar
- ½teaspoon vanilla
- ½cup chopped pecans
Instructions
For the Cake:
- In a mixing bowl, combine eggs, sugar, and vegetable oil. Blend well. Add cake flour, baking soda, cinnamon and salt and mix. Add pumpkin and mix well. Pour into well greased and floured Bundt pan. Bake at 350 degrees for about 1 hour or until toothpick comes up clean.
For the Frosting:
- Mix together cream cheese, butter, powdered sugar, vanilla and pecans. While cake is still warm, spread frosting over top. (Or, turn Bundt cake over onto a serving plate. While cake is still warm, spread frosting over top.) Refrigerate cake. Extra frosting can be frozen.
Recipe Notes
*Note about Cake Flour: Cake Flour is a finely ground low protein flour (about 8% vs. all-purpose flour which has 10%-12% protein) made from soft winter wheat that is very light in texture. Because less gluten forms when you mix it into a batter, it produces a cake with high volume and a fine, soft, even crumb.