Sweet and Savory Pumpkin Cake
1 2/3 cups sugar
1 cup vegetable oil
1 15oz. can pumpkin puree
2 cups all purpose flour
2 tsp. cinnamon
½ tsp. pumpkin pie spice
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
½ can sweetened condensed milk
Cream cheese frosting:
6 oz. cream cheese, softened
4 tbl. unsalted butter, softened
4 cups confectioners sugar
½ tsp. vanilla extract
½ cup chopped walnuts (optional)
Preheat oven to 350 degrees. Grease a 9” x 13” pan with non-stick cooking spray. In a large bowl, mix together eggs, sugar, oil and pumpkin. Add flour, cinnamon, spice, baking powder, baking soda and salt. Mix until completely combined. Pour into pan and bake for 35 minutes or until toothpick inserted in center comes out clean. Pour the half of a can of sweetened condensed milk evenly over the top while cake is still hot. Allow to sit approximately one hour then prepare frosting.
For the frosting, place butter and cream cheese in large bowl of a stand mixer with paddle attachment or a hand-held electric mixer and beat at medium speed at least three minutes. Slowly add confectioners sugar one cup at a time until combined. Add vanilla and beat at high speed for at least two minutes until frosting is light and fluffy.
Spread over cooled cake and top with chopped walnuts.
(Cake recipe courtesy of My Incredible Recipes. Frosting recipe is my own.)
-Cool whip can be substituted for cream cheese frosting.
-Store leftover cake in refrigerator.