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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Great alternative to Pumpkin Pie! Even people that don't care for pumpkin (like myself :) ) love this cake. I usually use homemade pumpkin puree but I'm sure canned pumpkin will work just as well. You may want to use less sugar, though. This cake can easily made one or two days in advance; it's very moist. Ingredients:
2 cups sugar |
2 cups pumpkin |
1 1/2 cups oil |
4 eggs |
2 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
2 teaspoons cinnamon |
1/2 chopped pecans |
1/2 cup coconut flakes |
1/2 softened margarine |
8 ounces cream cheese, softened |
3/4 box powdered sugar |
1 teaspoon vanilla |
1/2 cup chopped pecans |
1/2 cup coconut flakes |
Directions:
1. Blend sugar, pumpkin, oil, and eggs in a large bowl.
2. Add flour, salt, soda, baking powder and cinnamon; blend together.
3. Add pecans and coconut.
4. Bake in oblong pan at 350 F for 45 minutes, then check cake.
5. If not done, lower temperature to 300F and bake for 10 minutes or until done.
6. Mix margarine, cream cheese, powdered sugar, and vanilla by hand or mixer.
7. Add pecans and coconut, mix.
8. Spread on cooled cake.
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