If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Pumpkin Pound Cake With Cream Cheese Icing
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- #75137
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Cake
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
4 eggs, beaten
1 tablespoon ground cinnamon
1 cup vegetable oil
1/4 teaspoon salt
2 cups pumpkin puree
Cream Cheese Icing
8 ounces cream cheese, softened
1/2 cup butter, softened
1 box (1 pound size) confectioners sugar
1 teaspoon vanilla extract
directions
Preheat the oven to 350 degrees F. Grease a tube or bundt pan.
In a mixing bowl, combine all the cake ingredients and mix with an electric mixer on medium speed until mixed. Scrape down the sides as needed.
Pour the cake batter into the prepared pan. Place in the oven and bake at 350 degrees F for 1 hour 15 minutes or until done.
Remove from the oven and let cool in the pan. Invert the pan onto a cake plate when cool.
For the icing, beat together the cream cheese and butter in a mixing bowl with an electric mixer on medium-high speed. Add the confectioners sugar slowly and beat until fully incorporated. Add the vanilla and beat to combine then spread the icing on the cooled cake.
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
January 12, 2008
nice texture; easy to make. I made as muffins. Made 18 standard size muffins plus a mini loaf. I used fresh blueberries