Pumpkin Cake With Cream Cheese Icing
Created by Netgirl on September 21, 2017
- Servings: 12
- Prep Time: 15m
- Cook Time: 30m
- Recipe #28184
Ingredients
- FOR CAKE
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 large eggs, lightly beaten
- 2 cups granulated sugar (white)
- 1 cup oil (vegetable oil)
- 2 teaspoons pure vanilla
- 1 can (15 ounce) pumpkin (not pumpkin pie filling)
- FOR FROSTING
- 3 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tablespoon light cream
- 1 teaspoon pure vanilla
How to Make
-
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.
Nutritional Facts
- 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