There are so many pumpkin recipes all over the internet right now. Do you really need another one? Well, yes, actually, you do need this one.
I have been making this Pumpkin Cake for years, way before pumpkin spice was even a thing. It’s so easy; I always have the ingredients on hand; and family and guests love it. You can’t ask much more from a recipe than that.
I discovered the recipe over 20 years ago when I needed to make a cake to celebrate Mr. Bee’s homecoming from a deployment or birthday or another such occasion. His favorite cake is Carrot Cake but I did not have the time to make one. I found this Pumpkin Cake recipe and decided it would be an acceptable substitute since it too had cream cheese frosting, just as the Carrot Cake does. Hoping for the best I took the chance.
It turned out to be a winner and I haven’t made Carrot Cake for twenty years. Being able to make it in a 9 x 12 cake pan stretches the servings too, which makes it a good option for potlucks or larger gatherings.
The canned pumpkin contributes to its moist texture. As you can see I like my frosting a little on the gooey side so it can drip down the cake. A scoop of vanilla ice cream sets off the flavors nicely. We are a cake and ice cream family. No one is scorned more than people who serve their cake without ice cream.
Since Mr. Bee’s birthday is in October, this cake is the official beginning of our holiday splurge. Find the recipe here.