Pumpkin Cake With Cream Cheese Icing

12
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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."

Original recipe yields 12 servings
OK
  • FOR CAKE
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (170.2 g)
  • Calories 554.5
  • Total Fat - 21.4 g
  • Saturated Fat - 4 g
  • Cholesterol - 73.8 mg
  • Sodium - 312.6 mg
  • Total Carbohydrate - 85.8 g
  • Dietary Fiber - 1 g
  • Sugars - 67.8 g
  • Protein - 6.8 g
  • Calcium - 120.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.

TO MAKE THE CAKE


Step 2

In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.

Step 3

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.

Step 4

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.

TO MAKE THE FROSTING


Step 5

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.

Tips & Variations


No special items needed.

Related