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Frosted Harvest Cake


  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 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
  • 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


  • 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° for 20-25 minutes or until a toothpick inserted in the center comes out clean. 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 brownies. 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.


Average Rating: 4.514705
  • TheDix
    Oct 15, 2015

    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.

  • clairebeth
    Oct 12, 2015

    These are great - very moist and delicious. It REALLY does make 72 BROWNIES - IF YOU USE THE CORRECT PAN (15X10). Thanks!!

  • Bakedforholidays
    Oct 10, 2015

    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!

  • linlin5050
    Sep 28, 2015

    Love to make these for the fall, moist and the frosting marries the two perfectly. Family is always asking me make them.

  • pzombek
    Jan 19, 2015

    Excellent, I only make half the frosting recipe

  • laurieswan
    Jan 2, 2015

    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.

  • bushbabe
    Nov 29, 2014

    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!

  • wyocook09
    Nov 6, 2014

    Cut the sugar by a quarter cup and I think it gave them a stronger pumpkin flavor. Everyone enjoyed them!

  • mdzetc
    Nov 6, 2014

    I made these for work. I left off the icing because I don't care for icing. They loved them! Customers called back for the recipe. They are more like cake than a brownie but so good. I'll make these more often!

  • kskatz
    Nov 6, 2014

    Made this for a potluck dinner. Had only a few people take it. After eating a few bites they didn't finish it. I try it myself and was not that impressed with the flavor. Needless to say I won't be making it again.

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