This cake is absolutely dreamy.
I've been craving pumpkin dessert---anything.
YUM!
2 cups flour
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 tsp. ground cinnamon
2 cups sugar
3/4 cup vegetable oil
1/2 cup applesauce
2 cups pumpkin, canned
4 eggs
1 tsp. pure vanilla extract
1 cup chopped pecans, optional
Preheat oven to 350 degrees. Grease and flour bundt pan.
Sift together dry ingredients in mixing bowl. Set aside.
Cream sugar, oil, applesauce and pumpkin until smooth. Gradually add eggs one by one. Add vanilla. Slowly add dry ingredients, just until blended. Stir in pecans.
Bake 50-60 minutes, or until toothpick inserted comes out clean.
Let cool on wire rack for 15 minutes, invert cake and cool completely.
Frost with cream cheese frosting. Garnish with additional pecans, if desired
Cream Cheese Frosting
8 ounce cream cheese, softened
3/4 cup butter, softened
1 tsp. pure vanilla extract
1 pound bag powdered sugar
Cream butter and cream cheese until smooth. Stir in vanilla. Gradually add powdered sugar and whip until smooth and creamy.
Recipe Source: adapted from All Recipes Pumpkin Cake III