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Pumpkin Cake

October 21, 2011

adapted from Paula Deen’s Pumpkin Bars


Yesterday I went to visit my cousin Katie to look through old family photos from the 1940’s and 50’s and some even older.  My Mom and Auntie Sharon (who you will probably hear about from time to time because they are both Fabulous cooks, bakers, and inspirations) brought dessert, because you can’t have a get together without dessert I was told.  My Auntie brought the most wonderful pumpkin squares and was pretty sure she got them from one of a few web-sites.  She did remember that it only had cinnamon as the main spice, so I got on the internet today and typed into Google (Jessica would be so proud)…”Pumpkin Squares”…no luck on the first few so then I tried “Pumpkin Bars” and there it was…….Paula Deen’s recipe for Pumpkin Bars looking me right in the eyes and guess what….Only cinnamon and no other spice so I decided to try it today and let me tell you I think it is my new favorite Pumpkin dessert!  I changed the name only because I added my own touch on the recipe but this is still to the credit of Paula Deen.


Here’s what you need:

Cake:

4 eggs, at room temperature
1-2/3 cup sugar
1 cup vegetable or canola oil
15 oz can solid pumpkin, Not pumpkin pie mix
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 tsp. baking soda

Icing:

4 oz. cream cheese, at room temperature
1/4 cup butter, at room temperature
1 tsp. vanilla
1 – 2 Tbl. water
2 – 3 cups powdered sugar

Preheat oven to 350 degrees. 
In a large bowl or stand mixer (you’ll notice I have decided that I love my stand mixer for all things mixed) combine the eggs, oil, and pumpkin and mix on low until light and fluffy.  
Stir together the dry ingredients in another bowl making sure to measure all dry ingredients by spooning into the measuring cup or fluffing the flour first then using the back of a knife to scrape off the excess. 
and stir to mix the dry ingredients.  Add the dry ingredients to the pumpkin mixture and mix on low until thoroughly combined and the batter is smooth.  
Pour batter into a greased 9 x 13 inch baking dish and bake for 30 minutes.  Let cool completely before frosting.

To make the icing:  Combine the room temperature cream cheese and butter in a medium bowl with a hand mixer or wire whisk until smooth.  Add the first 2 cups of  powdered sugar, the vanilla, and 1 Tbl. water adjusting the powder sugar and water to get the right consistency.  Which means you get to taste lots of icing even before you frost the cake.
Here is the yummy goodness that came out of the oven.  Well, after it cooled and after I frosted it.  

If you like pumpkin, this is definitely worth trying this season!

Serves – Well, that depends on if you count yourself and the many times you will be sneaking a bite just to make sure that corner looks even.

1 – 9″ x 13″ as many pieces as you wish to cut this beauty into!

Enjoy!

~Hugs~
Michelle

From → Cakes, Dessert

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