Pumpkin Spice Cake

Ingredients:

Pumpkin Cake

• 2 cups sugar
• 1 ¼ cups butter (melted)
• 1 tsp vanilla extract
• 2 cups pumpkin (canned)
• 4 eggs
• 2 cups all-purpose flour
• 3 tsp baking powder
• 2 tsp baking soda
• ¼ tsp salt
• 2 tsp ground cinnamon
• ½ ground nutmeg

Frosting:

• 2-8oz packages of cream cheese (softened)
• ½ cup butter (softened)
• 1 tsp vanilla extract
• 2 cups confectioners’ sugar (sifted)

 

Instructions:

1. For the cake: Start by filling your hopper with Knotty Wood Almond Wood pellets and preheat the pellet grill or oven to 350 F. Grease and flour a 9x13in pan. Mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
2. Using a mixer, combine the butter and sugar. Add in the vanilla, canned pumpkin, and beat in the eggs one at a time. After all the wet ingredients have been fully combined, slowly add in the dry mixture being careful not to overmix. Pour batter into the greased pan. 
3. Place in a preheated pellet grill or oven for 30 minutes. Time may vary depending on pellet grill. Use a toothpick to check the center of the cake. If the toothpick comes out clean, it’s ready! Let the cake cool completely before frosting. 
4. For the frosting: In a mixing bowl, mix together softened cream cheese and butter until creamy. Add in the vanilla and then gradually add in the confectioners’ sugar until well blended. 
5. Frost the cake and Enjoy!