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nattiesmom on 10.6.2011
Baked this today and it’s a little eggy tasting and where’s the fat? The frosting, though, is excellent.
Pumpkin Cake with Cream Cheese Frosting
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Description
A simple, yet scrumptious recipe for pumpkin cake with cream cheese frosting and a special ingredient you don’t want to miss!
Ingredients
- FOR THE CAKE:
- 4 whole Eggs
- 1-½ cup Sugar
- 1 can Pumpkin, 15-ounce
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 2-½ teaspoons Ground Cinnamon
- FOR THE FROSTING:
- 1 package Cream Cheese 8 Ounce
- ½ cups Butter, Softened
- 2 cups Confectioners Sugar
- 1-½ teaspoon Vanilla Extract
- 1 cup Toffee Bits
Preparation
Preheat oven to 350 degrees F and prepare a 9×13 baking pan with non-stick baking spray or butter and flour.
Whisk eggs until light and fluffy. Add sugar and beat until creamy in color. Add pumpkin and combine. Add remaining cake ingredients and beat until well-combined.
Pour into the prepared 13×9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
Prepare frosting as the cake is baking. Cream the cream cheese with an electric mixer. Add in butter and cream together with cream cheese until light and fluffy.
Slowly add in confectioner’s sugar until well-combined. Add in vanilla and cream until well-blended, light and fluffy.
Spread cream cheese frosting over the top of the cooled cake. Sprinkle toffee bits over the top.
Keep refrigerated.
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