Pumpkin Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
salt
-
1 ½
teaspoons
ground cinnamon
-
2
teaspoons
pumpkin pie spice
-
1
cup
canola or vegetable oil
-
4
large
eggs
-
1
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
1
15 ounce can
pumpkin puree
-
1 ½
teaspoons
pure vanilla extract
The frosting
-
8
ounces
full-fat brick cream cheese
-
½
cup
unsalted butter
-
3
cups
confectioners’ sugar
-
1
teaspoon
pure vanilla extract
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until completely combined.
- Spread the batter into the prepared pan and bake for 30-36 minutes, checking for doneness with a toothpick.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth, then add confectioners’ sugar, vanilla, and salt and mix until creamy.
- Spread the frosting on the cooled cake and refrigerate for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
300mg
Cholesterol
50mg
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