These are some of the pumpkins we grew this past summer, we processed them and frozen them. I think I have 4 gallon bags (6 cups of pumpkin in each one) left to make stuff this winter.We had pumpkin pie on Thanksgiving, it was good!
So today I decided to make PUMPKIN CAKE from scratch.
Mix all together in a bowl2 C. self rising flour, 1 C. sugar, 2 tsp. cinnamon and 1T. pumpkin pie spice
Then add 2 C. fresh pumpkin, 4 eggs and 1 C. oil
Mix together, pour into a greased 9 x 13 panBake at 350 for 30 mins.
Let it cool
Whip up your icing...8 oz. cream cheese, 1 stick butter, 2 tsp. vanilla and 16 oz. powdered sugar
Then Enjoy :)
OMG! My Mom had that white measuring cup when I was a kid! Talk about a flashback. The pumpkin cake looks yummy...
ReplyDeleteLOL... I've had that thing since we got married, way back in 94 :) The cake was good, but next time I'm adding more pumpkin spice and cooking just a tad longer.
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