I’m not a big fan of carrot cake, but this pumpkin cake is ridiculously tasty. My Mom has been making it for years and now we make it (actually, my husband made this one). It’s one of those perfect-for-October kind of foods that brings back memories. Don’t you just love fall?
What food makes you think of fall?
PAUL’S PUMKIN BARS
Preheat Oven: 350°
Cake Ingredients:
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Frosting Ingredients:
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Cake Directions:
Beat together eggs, sugar, oil, and pumpkin until light and fluffy. Separately: Stir together flour baking powder, cinnamon, salt, and baking soda. Gradually add to pumpkin mixture, and mix thoroughly. Spread into pans, bake 25-30 minutes. Cool completely. Frost.
Frosting Directions:
Creme together: creme cheese, vanilla & butter. Add powdered sugar a little at a time. Mix well until smooth.
Note: this makes two cakes – we get those shallow tin foil ones from the grocery store. I believe they are 9 x 13 and only an inch deep. Here’s a picture.
Butternut Squash always reminds me of the fall.
Pumpkin cake sounds yummy. Pumpkin pie and chili are fall favorites of mine!!
Thanks for sharing the pauls pumpkin bars – sounds great. My husband loves anything pumpkin – throughout the year, not just around autumn. We moved to Florida 3 years ago and the baking here just isn’t the same as home (New York). If you love pumpkin cake, I recommend you check out CrumbCakeCreations for
New York Style Crumb Cakes. To die for! We order around the holidays and enjoy thoroughly.
This recipe looks really easy – I’m going to give it a shot and see what the grandkids think!