4 Eggs 16 oz Can of pumpkin 1 c Sugar 3/4 c Brown sugar 1 c Oil 2 c Flour 2 ts Baking powder 1 ts Baking soda 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Salt Beat eggs in mixing bowl. Add pumpkin, sugars, and oil and beat well. Add remaining ingredients. Beat until well blended. Spread into a greased 10x15 inch jelly roll pan. Bake at 350 degrees for 20 to 25 minutes. Frost with cream cheese frosting. Frosting: Combine 3 ounces of cream cheese, 1/2 cup of margarine, 1 teaspoon vanilla, and 2 cups of powdered sugar. Mix together well. Spread onto cooled cake.
Hello everyone and welcome back to my channel! Today I have to share with you all a very easy peasy yummy pumpkin recipe. With fall approaching theres nothing better then the ????fall yummy desserts!
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For the cake! ????2 cups of flour ????2 tsp. baking soda ????1.5 tsp. of ground cinnamon ????1/2 tsp of salt. ????1 (15oz.)can of pumpkin ????2 cups of granulated sugar ????1cup of vegetable oil ????4eggs, lightly beaten
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Pumpkin Cake | Sally's Baking Recipes
Learn how to make perfectly spiced, rich, and moist pumpkin cake topped with luxuriously creamy and tangy cream cheese frosting. It’s simply the best pumpkin cake I’ve ever had.
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Pumpkin Dump Cake
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SUPER MOIST PUMPKIN CAKE | recipe
6 inch cake
1 1/4 cup flour 2 eggs 1/4 cup melted butter 1/4 cup oil 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup pumpkin puree 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/2 tsp all spice 1 tsp almond extract 1/4 cup buttermilk