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Light and delicious pumpkin cake with cream cheese frosting.
Preheat oven to 350 degrees F.
In a large bowl, combine the eggs, sugar, pumpkin and vegetable oil. Mix for a couple of minutes until it’s well mixed and some air is incorporated. Set aside.
In another bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
By hand, stir the dry ingredients in with the wet ingredients just until combined. There will be some lumps. No worries!
Pour mixture into a greased 9×13 pan and bake for 25-30 minutes or until a knife inserted in the middle comes out clean.
While the cake is cooling, make the frosting.
In a large bowl combine the softened cream cheese and butter. Mix on high until fluffy.
Add the confectioner’s sugar and mix on low until incorporated. Then turn on high and whip the heck out of it. Add the vanilla and continue to whip. I wanted a light and fluffy frosting so I had mine running on high for a few minutes after the ingredients were all added.
Once the cake is cool, frost the cake.
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