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Super easy, moist pumpkin cake with a coffee-laced cream cheese frosting. It’s a large batch so is enough to feed a crowd and it’s the perfect last minute dessert for T-day!
Preheat the oven to 350ºF. Lightly grease and flour a 15×10″ jelly roll pan.
In a large mixing bowl, beat the eggs with an electric mixer until foamy. Add in the sugar, butter and pumpkin and continue to beat at medium speed for about 2 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spice. Add the dry ingredients to the pumpkin mixture and beat on low speed until combined.
Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
In a large mixing bowl, beat together the cream cheese, butter, vanilla and spices until fluffy. Blend in the coffee until smooth.
Beat in the powdered sugar, 1 cup at a time, until you’ve reached the desired consistency. Spread frosting on the cooled cake using an offset spatula. Then, cut and serve!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!