Pumpkin Cake

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 can (15 ounces) pumpkin puree
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add to the wet ingredients and mix until just combined.
4. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely before frosting.
6. To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
7. Spread the frosting over the cooled cake and enjoy!

Nutritional Information:

Per slice (with frosting):

• Calories: 350
• Fat: 15g (23% DV)
• Saturated Fat: 9g (45% DV)
• Cholesterol: 70mg (23% DV)
• Sodium: 210mg (9% DV)
• Carbohydrates: 45g (15% DV)
• Dietary Fiber: 2g (8% DV)
• Sugars: 25g
• Protein: 4g

Dish Characteristics:

• Moist and flavorful pumpkin cake
• Creamy and tangy cream cheese frosting
• Perfect for fall gatherings and celebrations

User Comments:

• "This cake is absolutely delicious! The pumpkin flavor is rich and the frosting is to die for." - Sarah M.
• "I've made this cake several times and it always turns out perfectly. It's a family favorite!" - John B.
• "This is the best pumpkin cake I've ever eaten. It's so easy to make and everyone loves it." - Emily S.

Special Precautions and Tips:

• Do not overmix the batter, otherwise the cake will be tough.
• Let the cake cool completely before frosting, otherwise the frosting will melt.
• If you don't have pumpkin puree on hand, you can make your own by roasting a pumpkin and pureeing the flesh.