Ingredients for Michelle's Pumpkin Cake
- Pumpkin Puree
- Evaporated Milk
- Pumpkin Pie Spice
- Salt
- Sugar
- Eggs
- Yellow Cake Mix
- Butter
- Pecans
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How to Make Michelle's Pumpkin Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Stir in the pumpkin puree.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- **Make the Cream Cheese Frosting:** Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, beating until light and fluffy.
- Stir in vanilla extract.
- Frost the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
162g
Fat
40g
Carbs
20g