Pumpkin Cake With Cream Cheese Icing
Recipe: #28184
September 21, 2017
Categories: Desserts, Cakes, Pumpkin, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"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."
Ingredients
- FOR CAKE
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- FOR FROSTING
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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 by Step Method
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
No special items needed.