Categories: Dessert
Ingredients
- 2 c flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
- 2 c sugar
- 1c canola oil
- 4 large eggs
- 1 15 oz can pumpkin
- cream cheese pecan frosting
- Frosting
- 1 8oz package cream cheese softened
- 1 stick margarine softened
- 1 lb box powdered sugar
- 2 tsp vanilla extract
- 1 c chopped pecans
Directions
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Preheat oven 350 Coat 2 9" round cake pans with non stick spray set aside.
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Combine flour, baking soda, cinnamon, baking powder and salt in large bowl. Whisk to mix well. Set aside. Combine sugar oil and eggs in large mixing bowl beat at low speed until well blended.
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Gradually beat in flour mixture at med speed. Beat in pumpkin. Spoon batter venely into pans. Bake 30-35 min. cool 5 min on wire racks. Remove from pans cool completely on wire racks.
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Place one cake layer on serving plate, spread with about 3/4 c frosting. Top remaining cake layer. Spread Top and sides of cake with remaining frosting. Store in fridge.
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Frosting:
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Combine cream cheese and margarine in large bowl. Beat at med until light and fluffy.
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At low speed gradually beat in powdered sugar, beat until smooth. Then beat vanilla stir in pecans.