3 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup vegetable oil
2 teaspoons baking powder
1 cup canned pumpkin puree
1/4 cup white sugar
1/3 cup vegetable oil
1 teaspoon ground nutmeg
8 red, white and blue pancakes
Preheat the oven to 425 degrees F (220 degrees C). Grease two 8x8 inch loaf pans.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, stirring after each. Gradually mix in the pumpkin puree, oil and vanilla until well blended. Stir the pumpkin into the creamed mixture. Mix in the pumpkin, sugar and vegetable oil. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares. Cut into squares or rectangles with 1/4 inch strips of parchment.
Meanwhile, melt 2 teaspoons of butter into 3 teaspoons of unsalted butter, stirring constantly until melted. Stir the remaining butter into the creamed mixture. Pour batter into pan.
Bake in preheated oven for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.
⭐ ⭐ ⭐ ⭐ ⭐