September 21, 2017
Comfort Food, Desserts, Cakes,
13x9 Sheet, Vegetables, Pumpkin , Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Potluck, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"A lovely very moist fluffy cake. The amount I have posted here for the icing does not go on thick so if you like a lot of icing just increase amounts."
Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
In the bowl of a stand mixer, combine eggs, sugar, oil, pumpkin and vanilla. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth. Spread batter.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
Beat the cream cheese with an electric mixer until smooth. Add in the confectioners' sugar and milk and cream. Beat at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.
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