Josh requested this pumpkin cake with caramel icing as his birthday cake this year. I doubled the icing, but otherwise followed the recipe to a tee. If you try this cake, you will not be sorry. I LOVE it, and I don't even like pumpkin. It just melts in your mouth. The icing makes the cake in my opinion.
Cake:
4 eggs
2 tsp cinnamon
2 c. sugar
2 tsp pumpkin pie spice
1 c. oil
1 tsp salt
2 c. flour
1 15 oz can pumpkin
2 tsp soda
Beat egg and sugar till blended (mixer). Add oil and blend (mixer). Stir in dry ingredients till well blended. Add pumpkin and stir again till well incorporated. Pour into a well greased tube pan. Bake 350 for 55 minutes. Cool 10 minutes, and then remove from pan. Cool. Ice when completely cooled.
Caramel Icing:
6 Tbsp. butter
2 Tbsp. milk
½ c. brown sugar
2 tsp. vanilla
1c. powdered sugar
Heat margarine till golden brown, stirring occasionally 3-5 minutes. Add brown sugar and milk and whisk over low heat till sugar dissolves (@ 2 minutes). Remove from heat and add vanilla. Gradually whisk in powdered sugar. Cool till slightly thickened. Pour over cake, letting it run down the sides.
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Here is a picture of Sam's cake complete with the Belt of Deltora on it.
I didn't make this cake, just did the decorating.
Both kiddos were very happy with their cakes!
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