The obsession with pumpkin continues! Josh coaches a hockey team and they are having a parent party tonight I am tagging along to, so I decided to bring something festive…tis the pumpkin season after all! My grandma makes a delicious pumpkin cake with cream cheese frosting so I stole her recipe for this! It is super easy to make and one of the most moist cakes I’ve ever had! I frequently request this for family gatherings, even when it’s not even close to the fall pumpkin season! Gotta love gram though because she’ll do it anyways!
- 1 box yellow or white cake mix
- 1 (4-oz.) package vanilla instant pudding
- 3 eggs
- 1/2 cup oil
- 1/2 cup milk
- 1 can pumpkin puree
- 1 T pumpkin pie spice
- 1 t vanilla
The basic recipe calls for a box of white or yellow cake mix, but you can make your own by combining 2 1/2 cups sifted all-purpose flour, 2 cups sugar, 1/2 cup dried milk powder, 1 t baking powder and 1/2 tsp baking soda, however using a box mix works just as well! I used 2 8-inch round cake pans and baked them at 350 degrees for 25 minutes.
To make the cream cheese frosting, whip 1 (8-oz.) package of cream cheese with 2 cups of powdered sugar and 1 tsp vanilla; add a tablespoon of milk at a time until reaching desired spreading consistency (so easy and so delicious….everything should be topped with this)!
Just went to the grocery store yesterday and bought a few pie pumpkins and some ground beef so look for a stuffed pumpkin recipe coming soon!!