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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