Pumpkin Cake

Servings 10-12| Preheat 375


4 eggs

1 can pumpkin purée

1 ½ cup sugar

1 cup vegetable oil

2 tsp vanilla

2 cups sifted flour

1 tbsp cinnamon

2 tsp cardamom

½ tsp nutmeg

2 tbsp baking powder

½ tsp salt


1 8oz block cream cheese

2T heavy cream, or more to get right consistency

2 cups powdered sugar

1 tsp vanilla

Pinch of all the spices in the cake


Mix all the wet ingredients, then sift in all the dry ingredients and stir to combine. Pour into a greased 9×13 pan and bake at 375 for 30 minutes or until a toothpick inserted in the middle comes out clean. While the cake is baking whisk together the ingredients for the frosting until smooth and creamy.

While the cake is still hot, poke some holes in it with a fork or toothpick. Pour over the frosting and spread evenly. This cake is best enjoyed warm, or cold, or for lunch, or a snack, or Tuesday… its really just good. Enjoy!