Remember how I said Country Apple Crumb Cake was, “by far, my favorite autumn cake?” Well this hunk o’ DEE-lish is closing in the gap. Oh pumpkin cake, how I love it, let me count the ways:
1. It’s super easy.
2. It smells like holidays wafting through your kitchen – bust out the Christmas music now!
3. It’s a super fast and painless recipe.
4. It’s moist.
5. It’s dense.
6. It can, and probably should BE at least one meal for your day.
7. It’s great company for your online Christmas shopping spree.
Seriously – if you like pumpkin anything, spice anything, you pretty much need to make this. Today.
Oh- and the frosting? Just keep in it’s own little dish and slap a little on each slice as you serve it.
Pumpkin Spice Pound Cake With Cream Cheese Frosting
In a large mixing bowl beat granulated sugar, brown sugar, shortening, and eggs with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. In a medium mixing bowl stir together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Add flour mixture and pumpkin alternately to shortening mixture, beating on low speed after each addition until combined.
Turn batter into a greased and floured 10-inch fluted tube pan (I used a bundt pan and it turned out beautifully). Bake in a 350 degree F oven about 1 hour or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Serve warm or cold with a generous dollop of cream cheese frosting.
For the Frosting:
In a medium bowl and mix well until blended and smooth.
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