Super moist pumpkin cake kicks off harvest season Arkansas Pumpkin Cake
If you’re crazy for an ultra-moist, rich-tasting cake with a mouthwatering frosting, the Arkansas Pumpkin Cake will help kick off this pumpkin harvest season in a big way! The recipe was sent to me by Mary Koeplin of Glendale, Arizona.
I’ve made Mary’s Arkansas Pumpkin Cake in a large Bundt pan and in a 9by-13-inch baking dish. I’ve also made the recipe and divided it into two smaller, 8-by-8-inch cake pans and froze one for later. The icing is fabulous with this over-the-top moist dessert, and it’s just as delicious refrigerated. 4 eggs 2 cups sugar 1 1⁄ cups vegetable oil 2
2 cups cake flour (like Softasilk or Swans Down)
2 teaspoons baking soda 2 teaspoons cinnamon 1 teaspoon salt
1⁄ cup canned pumpkin (not pumpkin 2 pie mix)
In a mixing bowl, combine eggs, sugar, and vegetable oil. Blend well.
Add cake flour, baking soda, cinnamon and salt and mix.
Add pumpkin and mix well. Pour into well greased and floured Bundt pan.
Bake at 350 degrees for about 1 hour or until a toothpick comes up clean.
Arkansas Cake Frosting
8 oz. cream cheese
1⁄ cup (4 tablespoons) softened butter 4
2 cups or more powdered sugar
1⁄ teaspoon vanilla 2
1⁄ cup chopped pecans 2
Mix together cream cheese, butter, powdered sugar, vanilla and pecans.
While cake is still warm, spread frosting over top. (Or, turn Bundt cake over onto a serving plate. While cake is still warm, spread frosting over top.) Refrigerate cake. Extra frosting can be frozen.