The original recipe (which was the precursor to the following one) came from a lady named Mrs. Wells, who was the Home Ec teacher at West Nassau High School for many years. I believe it may have actually come from her mother. Anyway, I took her recipe, added cream cheese, played around with some of the spices, added frosting, removed the nuts, etc... long story short- this is my personal variation of Mrs. Wells' pumpkin cake. In my opinion, this cake is actually better than Starbucks. It's richer, denser, more moist... aww heck, it's just plain scrumptious! However, props still go to Mrs. Wells. I never knew her, but her cake will forever be a family favorite of ours.
Pumpkin Cake with Cream Cheese Frosting
1 cup (two sticks) unsalted butter, softened
3 cups granulated sugar
4 oz. cream cheese (softened)
3 eggs
1 lb* can solid-pack pumpkin (NOT pie filling mix!)
1 t. vanilla
3 cups sifted flour
3 t. pumpkin pie spice
1 c chopped nuts (optional)
1 c raisins (optional)
½ c roasted pumpkin seeds (optional- see notes)
Preheat oven to 350 degrees. Grease and flour a Bundt or tube pan. Set aside.
In a mixing bowl, sift together flour with cinnamon, cloves, nutmeg, (and nuts/raisins, if desired), set aside.
In a large bowl, mix butter, sugar, and cream cheese until fluffy. Stir in pumpkin, eggs, and vanilla until blended. Add flour, a cup at a time, to the pumpkin mixture. Using the lowest setting on your mixer, mix ingredients until just blended. Do not over-stir!
If you’re adding nuts or raisins, fold in carefully using a wooden spoon. Pour mixture into the prepared pan and bake in a 350 degree oven for 1 hour. After one hour, check doneness using a toothpick or butter knife. If it’s not done, bake 10-15 additional minutes or until tester comes out clean.
Allow to cool completely and frost with cream cheese frosting. (Recipe follows) Store loosely covered in the refrigerator.
NOTES:
-*Be sure you’re using the large can of solid-pack pumpkin and NOT pie filling mix. The recipe will not turn out if you use pie filling mix instead of pumpkin.
-I use the Libby’s brand name of pumpkin, but I’m sure any brand will do. The can actually says that its 29 ounces, which is 1 lb + 13 ozs- that’s the can you want to use.
-Blend the ingredients just until they’re incorporated. Over-stirring will cause the end result to have a weird spongy texture.
-I rarely use nuts or raisins in this cake because my family doesn’t like them. It turns out amazing without using either.
-For fun variety, you can omit the frosting and gently press chopped pumpkin seeds into the top of the cake after you’ve turned it out onto a plate. Or you can frost the cake as usual and then sprinkle pumpkin seeds on top. Either way is delicious.
-Or if you don't care for cream cheese frosting, sprinkle the top generously with powdered sugar. This is how my Mama prefers to make hers.
Cream Cheese Frosting
1/2 stick (1/4 cup) unsalted butter (softened)
4 oz cream cheese (softened)
2 cups powdered sugar
1/2 t. vanilla (see notes)
Using a mixer, blend the butter and cream cheese until combined. Add the powdered sugar and vanilla and beat until the mixture is light and fluffy- approximately 10 minutes. The frosting will become a thicker and fluffier the longer you beat it.
NOTES:
-I use a stand mixer for this recipe.
-I use additional powdered sugar if I need it to be stiffer.
-Do not be tempted to use additional vanilla, milk, or water because the frosting will be thin and drizzly.
-Store frosted food in the refrigerator as this frosting is perishable.
