Frosted Harvest Cake
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 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
Ingredients
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1 can (15 ounces) pumpkin
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4 large eggs, room temperature
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3/4 cup canola oil
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 cups sugar
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1 tablespoon pumpkin pie spice
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2 teaspoons ground cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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FROSTING:
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6 tablespoons butter, softened
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3 ounces cream cheese, softened
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1 teaspoon vanilla extract
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1 teaspoon 2% milk
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1/8 teaspoon salt
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1-1/2 to 2 cups confectioners' sugar
Directions
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1.
In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
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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 completely in pan on a wire rack.
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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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