It’s fall! Time for colored leaves, crisp air, blue skies, and a lot of pumpkin and apple recipes! I know I’m not alone. Pumpkin desserts are a favorite this time of year, from the traditional pumpkin pie to all sorts of delectable goodies.
Among my “must-make” fall recipes each year is this cake. As usual, I like it simple: just a plain Pumpkin cake topped with cream cheese frosting. However, this fall favorite of mine is far from boring because the cake is so wonderfully moist and dense, and the icing is extra thick and creamy. You just don’t need any frills to make it special!
One special feature I love about this cake, is that it is stored in the refrigerator, due to the cream cheese frosting. And I think this is what really makes the cake so delicious. There’s just something about those perfect slices of pumpkin and cream cheese, right from the refrigerator- cool and creamy.
I’ll admit something.. I ate the leftovers of this cake for my lunch… more than once this week. Not dessert after lunch, but lunch itself. Healthy, huh? But, I couldn’t resist! ( I did also feel appropriately guilty about my indulgence after the deed was done!) But it was so good!
You’ll be coming back for more, too- I promise.