Boo-tiful Pumpkin Cake
Boo-tiful Pumpkin Cake is a vegetarian recipe with 8 servings. One serving contains 622 calories, 8g of protein, and 21g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, cream cheese, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine eggs, sugar and oil in a large bowl; beat with an electric mixer on high speed until mixture is lemon-colored and thick. Blend in pumpkin; set aside. In another bowl, whisk together flour, salt, baking soda and cinnamon.
Add 1/2 cup at a time to the pumpkin mixture, blending well after each addition.
Pour batter into a lightly greased 13"x 9" baking pan and bake at 350 degrees for 40 minutes, or until a toothpick comes out clean. If using a Bundt pan, bake for 30 minutes at 350 degrees, then reduce temperature to 325 degrees for an additional 20 to 25 minutes. Check for doneness. Cool completely before frosting.
To make the pumpkin cake shown, prepare the recipe twice, making 2 cakes. Invert one on top of the other. Prepare Cream Cheese Frosting reserving 1/2 cup for stem. Tint frosting with orange food coloring.
Drizzle over cakes. Tint remaining frosting green. Frost an ice cream cone with green frosting and invert for the stem.
Sprinkle with edible glitter.