Cooking with kids: Pumpkin Cake with Cream Cheese Frosting

It’s that time of year again – holiday time, autumn harvest, Thanksgiving, pumpkins. Time for baking! This is our favorite Pumpkin Cake – moist, delicious, easy to bake, and ALL the kids will eat it. Frost the whole thing with the yummy Cream Cheese Frosting, or only half, for the folks who like it plain. I also love this recipe, as it only makes a few dirty dishes: 1 bowl, 1 spatula, beaters. Easy peasy.

Have your little ones help with the measuring and pouring. But don’t them lick the cake beaters, due to raw eggs – the cream cheese frosting beaters, they can lick, and lick, and lick.

CAKE:

4 eggs
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 cups (or 1 small can) of pumpkin

  1. Pull out your mixer, beaters, a large bowl, and a rubber spatula.
  2. Beat together eggs, sugar, and oil.
  3. Mix together flour, baking soda, cinnamon, and salt. Then add gradually to egg mixture.
  4. Add pumpkin last, and beat well.
  5. Pour into 9 x 13 pan and bake at 350 degrees for 45 minutes (no less).

FROSTING:

1 stick butter, softened
8 oz cream cheese (I microwave it for 15 seconds or so)
2 tsp vanilla
4 1/2 cups powdered sugar (a.k.a. 10x sugar / confectioners sugar)

  1. Cream butter and cream cheese together.
  2. Gradually add in vanilla and powdered sugar.
  3. Beat well.
  4. Frost cake when it is cool (warm is okay, but if the cake is too hot it melts the frosting and makes it look weird).

Photo: by Pumpkin Passion.

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