Breathtaking pumpkin cake that's extremely moist. It also has a rich, decadent cream cheese frosting. This recipe uses nuts.
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 3/4 cups sugar
- 4 eggs
- 2 cups Libby's pumpkin pie filling (16-oz. can)
- 1 cup oil
- 1/2 cup chopped nuts
- Mix together the dry ingredients. Add eggs, pumpkin and oil. Blend in nuts. Grease and flour two 9” cake pans. Bake for 30 minutes at 350°.
- Get the full instructions at Can't Stay Out of the Kitchen