Gallagher Kitchen

Kay's Pumpkin Cake

This moist and delicious pumpkin cake is a perfect dessert for the fall season. Made with wholesome ingredients like pumpkin, spices, and nuts, it's sure to become a new family tradition. The combination of cream cheese frosting and crunchy pecans adds an extra layer of flavor and texture that will leave you wanting more.

Ingredients

Directions

  1. Preheat the oven to 350°F (180°C). Grease three 9-inch round cake pans and set aside.
  2. In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside.
  3. In a large mixing bowl, combine sugar, pumpkin, and oil. Blend on medium speed until well combined.
  4. Add eggs one at a time, mixing until light and fluffy after each addition.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Stir in shredded coconut and chopped pecans.
  7. Divide the batter evenly among the prepared pans and smooth the tops.
  8. Bake for 30 minutes or until a toothpick inserted into the center of each cake comes out clean.
  9. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

Instructions for frosting

  1. Beat the softened butter and cream cheese together until smooth.
  2. Gradually add powdered sugar and beat until well combined.
  3. Add vanilla extract and mix until creamy.
  4. Stir in chopped pecans and shredded coconut.

This cake is a classic, and it's easy to see why! The pumpkin flavor is perfectly balanced by the spices and nuts, while the cream cheese frosting adds an extra layer of richness and flavor. You can also try some variations:

All Revisions

voice Okay. So, Kay's pumpkin cake. Two cups of sugar, two cups of cooked pumpkin, one cup of oil, four eggs, two cups of flour, one teaspoon of salt, two teaspoons of soda, two teaspoons of baking powder, two teaspoons of cinnamon, half a cup of coconut, half a cup of pecans. Instructions. Sift together flour, salt, soda, and baking powder, and cinnamon. Set aside in a large mixing bowl. Blend on medium speed, sugar, pumpkin, and oil. Add eggs one at a time, mixing until light and fluffy after each addition. Add dry texture and blend well. Stir in coconut and pecans. Pour into three 9-inch cake pans. Bake at 350 degrees for 30 minutes. Frosting ingredients. Half a cup of margarine, eight ounces of cream cheese, 16 ounces of powdered sugar, two teaspoons of vanilla, half a cup of pecans, half a cup of coconut. Instructions for frosting. Cream together margarine and cream cheese. Add powdered sugar slowly, blending well. Add vanilla and mix. Stir in pecans and coconut. A favorite cake.
llm **Kay's Pumpkin Cake** This moist and delicious pumpkin cake is a perfect dessert for the fall season. Made with wholesome ingredients like pumpkin, spices, and nuts, it's sure to become a new family tradition. The combination of cream cheese frosting and crunchy pecans adds an extra layer of flavor and texture that will leave you wanting more. **Ingredients** * 2 cups granulated sugar * 1 cup cooked, mashed pumpkin (not canned) * 1/2 cup vegetable oil * 4 large eggs * 2 3/4 cups all-purpose flour * 1 teaspoon salt * 2 teaspoons baking soda * 2 teaspoons baking powder * 2 teaspoons ground cinnamon * 1/2 cup shredded coconut * 1/2 cup chopped pecans **Directions** 1. Preheat the oven to 350°F (180°C). Grease three 9-inch round cake pans and set aside. 2. In a medium bowl, whisk together flour, salt, baking soda, and cinnamon. Set aside. 3. In a large mixing bowl, combine sugar, pumpkin, and oil. Blend on medium speed until well combined. 4. Add eggs one at a time, mixing until light and fluffy after each addition. 5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. 6. Stir in shredded coconut and chopped pecans. 7. Divide the batter evenly among the prepared pans and smooth the tops. 8. Bake for 30 minutes or until a toothpick inserted into the center of each cake comes out clean. 9. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely. **Cream Cheese Frosting** * 1/2 cup (1 stick) unsalted butter, softened * 8 ounces cream cheese, softened * 16 ounces powdered sugar * 2 teaspoons vanilla extract * 1/2 cup chopped pecans * 1/2 cup shredded coconut **Instructions for frosting** 1. Beat the softened butter and cream cheese together until smooth. 2. Gradually add powdered sugar and beat until well combined. 3. Add vanilla extract and mix until creamy. 4. Stir in chopped pecans and shredded coconut. This cake is a classic, and it's easy to see why! The pumpkin flavor is perfectly balanced by the spices and nuts, while the cream cheese frosting adds an extra layer of richness and flavor. You can also try some variations: * Add some crystallized ginger or candied citron to give the cake an extra boost of flavor. * Use different types of nuts, like walnuts or hazelnuts, for a unique twist. * Top the cake with a sprinkle of sea salt or a drizzle of maple syrup for added depth and complexity.
name Kay's Pumpkin Cake

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