Dessert: Boo-tiful Pumpkin Cake Recipe | MyRecipes

Make two recipes of this pumpkin cake and create your own tasty pumpkin!

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Boo-tiful Pumpkin Cake Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 eggs, beaten
2 cups sugar
1 cup oil
15 ounce can pumpkin
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon

Instructions

Combine eggs, sugar and oil in a large bowl; beat with an electric mixer on high speed until mixture is lemon-colored and thick. Blend in pumpkin; set aside. In another bowl, whisk together flour, salt, baking soda and cinnamon. Add 1/2 cup at a time to the pumpkin mixture, blending well after each addition. Pour batter into a lightly greased 13"x 9" baking pan and bake at 350 degrees for 40 minutes, or until a toothpick comes out clean. If using a Bundt® pan, bake for 30 minutes at 350 degrees, then reduce temperature to 325 degrees for an additional 20 to 25 minutes. Check for doneness. Cool completely before frosting.
To make the pumpkin cake shown, prepare the recipe twice, making 2 cakes. Invert one on top of the other. Prepare Cream Cheese Frosting reserving 1/2 cup for stem. Tint frosting with orange food coloring. Drizzle over cakes. Tint remaining frosting green. Frost an ice cream cone with green frosting and invert for the stem. Sprinkle with edible glitter.

Add a review for Boo-tiful Pumpkin Cake Recipe | MyRecipes