Pumpkin Cake With Cream Cheese Icing

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

Recipe: #28184

September 21, 2017



"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 is 12 servings
  • 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 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.

0 Reviews

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