Frosted Harvest Cake
Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. —Iola Egle, Bella Vista, Arkansas
Ingredients
- 1 can (15 ounces) pumpkin
- 4 large eggs, room temperature
- 3/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- FROSTING:
- 6 tablespoons butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- 1/8 teaspoon salt
- 1-1/2 to 2 cups confectioners' sugar
Reviews
I made up two sheets of these for a potluck and they were a hit! I brought home empty pans. Everyone wanted the recipe.
3.5 dozen is 42 brownies NOT 72! Reasonable for a 15x10 pan, cut 6 x 7
Delicious and easy! For my non-dairy diet, I frosted these with a quick maple frosting from The Joy of Cooking. Moist, well received by friends at a meeting.
These are great - very moist and delicious. It REALLY does make 72 BROWNIES - IF YOU USE THE CORRECT PAN (15X10). Thanks!!
Using a 12" x10" pan this took close to 50 minutes to bake all the way through but smells relish, can't wait to try it once it cools enough to frost!
Love to make these for the fall, moist and the frosting marries the two perfectly. Family is always asking me make them.
Excellent, I only make half the frosting recipe
Try cutting flour down by a quarter cup to give more of a brownie texture. I sometimes have to add a quarter cup to brownie mixes to make them more cake like. Maybe the opposite will work here.
I used one less egg as another reviewer suggested and it was still more of a cake than a brownie. However, it was very good and got lots of compliments at two different gatherings. I used Cool Whip Cream Cheese Frosting which saved a lot of time. This is definitely a keeper!
Cut the sugar by a quarter cup and I think it gave them a stronger pumpkin flavor. Everyone enjoyed them!