Fall Break Cakes

Mallory and Michael have off all next week for Fall Break. I made their teachers, the bus driver and a few friends some little pumpkin cakes last night to celebrate:) The recipe is from my friend Mary from the church. She makes it in a bundt pan. I used two recipes to make 10 little cakes (we ate the one not pictured). It only took one recipe of frosting to ice them all.

It's a really yummy and easy recipe:

Pumpkin Cake

Preheat oven to 350. Grease and flour pan (I used Wilton Cake release on the pans I used)

Sift and set aside:
2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon

Mix 4 eggs and 2 cups sugar in mixing bowl
Add 1 cup oil

Add flour mixture to wet mixture, mix just until incorporated

Add 2 cups canned pumpkin

Bake until tooth pick inserted in center comes out clean, start checking at about 45-50 minutes

Let cool and add cream cheese frosting:

1 16 oz box powdered sugar
1 stick marg or butter softened
1 8 oz cream cheese softened
1/2 to 1 cup pecans
1 tsp vanilla


Happy Fall Y'all!