I'm baaaackk!!! I am sorry that it has been a while since I last posted anything. Life has just been happening at break-neck speed over the past month or so but I hope to be settling back into somewhat of a routine. Since we are in the midst of my FAVORITE season, Fall, I thought I would share one of my FAVORITE recipes! I have a lot of favorite recipes but this is one that I have made so many times that I have committed it to memory and have been known to tell complete strangers in the grocery store about it. Seriously. The beauty of this recipe is it is an absolutely delicious, moist, perfectly pumpkin cake with to-die-for cream cheese frosting, but I have also made it sans frosting and baked it in a 9x13-in. pan. It is wonderful!! Hope you enjoy.
FOR CAKE:
Duncan Hines spice cake mix (yes, it has to be Duncan Hines to pass the test in my kitchen)
1/3 c. vegetable oil
1/3 c. water
3 large eggs
15-oz. can Libby's pure pumpkin
FOR FROSTING*:
1 stick butter, room temperature
1 box powdered sugar
8-oz. cream cheese, softened
1 tsp. vanilla
*I halved this recipe when I made the cake in the picture because I didn't want to frost the entire cake.
Preheat oven to 350 degrees. Combine all cake ingredients and pour into two greased 8" cake pans. Bake for 20-25 minutes.
While cake is baking, prepare cream cheese frosting. Cream the butter and cream cheese together, then gradually add powdered sugar, mixing on low speed. Add vanilla.
Frost cake once it has completely cooled.
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