- This morning I received a text from one of my DIL’s asking me to make this cake for her!
She began the text with “since you are my favorite MIL will you make me this cake?” To which I replied “I hope I’m your fav MIL since I’m your only MIL but yes I will make this for you!”
As I looked at the recipe, it did look somewhat different from other pumpkin cakes I have made! The simple fact that it is a sheet cake, not layered makes it easy to begin with! But the fact that stood stood out to me was the cream cheese frosting that had added cinnamon to it! After thinking about what the lady who posted this recipe had shared, I knew this cake would be a winner! Thursday when I bake it, I will take a picture and post comments of the results! Taken from How Sweets Eat
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 15 ounce can pumpkin puree
- 1 ¾ cups brown sugar
- ½ cup plain greek yogurt
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 8- ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
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Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick baking spray.
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In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! – you can add another 1/2 to 1 teaspoon if you’d like) as this isn’t overly spiced.
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In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
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Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
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Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
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Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries – once the cake comes out and cools, it does not taste eggy!
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Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!

This morning as I stepped into the shower, I happened to glance at once to the shampoo we had in the shower rack. At eye level, I noticed that of the two shampoos we had, both had words that caught my attention. On the VO5 bottle, the words, “refresh and renew” were on the label. On my shampoo, “Hair Food”. Why this morning did these words jump out at me? As I stood there and allowed the hot water to spill over me (and yes, it does take quite a lot of water to spill over me) it hit me why, today, that these words gave me so much thought.
Having been assigned to bring a dessert to a luncheon today, I quickly started to explore cookbooks for something pumpkin, since it is officially Pumpkin Month here in Pumpkinville. As I leafed through The Cake Doctor, I came across a Pumpkin spice cake, which I used for the cupcake base (making a few adjustments) and then just added a little cream cheese surprise for the middle, topping it off with cream cheese frosting. The result received many compliments.
