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CINDERELLA CAKE

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INGREDIENTS
TO MAKE THE CAKE:

  • 2 cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cup flour
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1-15 oz. can pumpkin puree
  • 1 teaspoon vanilla
TO MAKE THE FROSTING:
  • 8 ounces cream cheese, softened
  • 1 1/2 sticks unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/2 cup toasted pecan pieces, chopped


INSTRUCTIONS
  1. To Make the Cake: Beat sugar and eggs until creamy and light in color. Add oil, continuing to beat. Combine dry ingredients with a whisk, gradually mixing into to egg mixture. Add pumpkin and vanilla, mix well. Pour into greased bundt pan. Bake at 350 degrees for 55 minutes. Let stand in pan for 10 minutes, then turn out onto a baking rack to cool completely. Frost.
  2. To Make the Frosting: In a medium bowl, blend softened cream cheese and butter til smooth and creamy. Add vanilla. Then add powdered sugar until desired consistency is achieved. (you may need to add more to achieve this) Frost and top with toasted pecans before frosting sets.
  3. And then, visit for full instruction: https://anaffairfromtheheart.com/cinderella-cake-pumpkin-bundt-cake-with-cream-cheese-frosting/

NUTRITION: 
YIELD: 12 SERVING SIZE: 1 Amount Per Serving: CALORIES: 745 TOTAL FAT: 41g SATURATED FAT: 13g TRANS FAT: 0g UNSATURATED FAT: 25g CHOLESTEROL: 111mg SODIUM: 395mg CARBOHYDRATES: 91g FIBER: 2g SUGAR: 71g PROTEIN: 6g
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