Pumpkin Pie Cake

(from dennis.reb’s recipe box)

Categories: Cakes

Ingredients

  • 1 cup Canola oil
  • 15 ounces Pumpkin Puree
  • 4 Eggs
  • 1/2 cup Evaporated Milk
  • 1/2 cup Unsweetened coconut milk
  • 1 teaspoon Vanilla extract
  • 2 cups Sugar
  • 2 cups Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • Chopped Pecans (to garnish)
  • WHIPPED CREAM CHEESE TOPPING
  • 8 ounces Cream cheese (softened)
  • 1/2 pound Butter (softened)
  • 2 teaspoons Vanilla Extract
  • 2 cups Confectioners' Sugar
  • 2 tablespoons Granulated Sugar
  • 1-2 drops Orange Food Coloring

Directions

  1. Preheat oven to 350 degrees.

  2. Prepare a baking dish with Butter or nonstick spray.

  3. Combine Oil, Pumpkin Puree, Eggs, Evaporated Milk, Coconut Milk and Vanilla in a bowl.

  4. Add in the dry ingredients and stir to combine.

  5. Pour batter into a 9×13 glass baking dish.

  6. Bake for 40-45 minutes (test for doneness, it may take 50 minutes).

  7. Let cool in pan then turn out onto cooling racks to frost.

  8. ICING:

  9. Blend icing ingredients until smooth.

  10. Frost Pumpkin Cake with Cream Cheese icing and sprinkle with chopped Pecans.

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