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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PUMPKIN CAKE WITH CREAM CHEESE FROSTING Recipe

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This recipe for PUMPKIN CAKE WITH CREAM CHEESE FROSTING is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda

Cream Cheese Frosting
1 8 ounce package cream cheese, softened
2 tablespoons butter, soft
1 teaspoon vanilla extract
3 cups powdered sugar
Directions:
Directions:
Pumpkin Bars:
Heat oven to 350º Spray 9 x 13 inch baking dish with cooking spray
In a large mixing bowl, combine, eggs, sugar, oil, pumpkin and vanilla until combined
In a separate bowl, combine flour, baking powder, cinnamon, pumpkin spice, salt & baking soda

Add the dry mixture into the wet pumpkin mixture and stir until completely combined (avoid over mixing)

Pour batter into prepared baking dish. Bake 30 - 35 minutes or until toothpick inserted comes out clean.

Cool to room temperature

Cream Cheese Frosting:
In large bowl, beat together cream cheese, butter and vanilla. Add powdered sugar, add more until the frosting reaches your desired consistency.

Storage instructions: Leftovers can be stored in sealed container in refrigerator for up to 3 days or freezer for up to 3 months.
Preparation Time:
Preparation Time:
Prep 15 min Cook time 30

 

 

 

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