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Frosted Harvest Cake

Total Time

Prep: 15 min. Bake: 20 min. + cooling

Makes

3-1/2 dozen

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
Frosted Harvest Cake Recipe photo by Taste of Home

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 2% milk
  • 1/8 teaspoon salt
  • 1-1/2 to 2 cups confectioners' sugar

Directions

  1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack.
  3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts

1 each: 83 calories, 4g fat (1g saturated fat), 16mg cholesterol, 66mg sodium, 11g carbohydrate (8g sugars, 0 fiber), 1g protein.

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