New fall recipe-Pumpkin spice cake with cream cheese frosting


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It’s 83 degrees here in Tennesse, but it’s officially Fall, and we all know what that means-Pumpkin!  I wanted to try a new recipe, aside from my Pumpkin applesauce cake so I thought I would try this out.  You can find the original recipe here.  This original recipe is for pumpkin bars, but I used a much smaller 9X9 baking pan than the 13X10 called for in the recipe.   This would have been way too much for my husband and me.   The recipe is below with my tips in red.

Ingredients for cake:

  • 4 eggs
  • 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15 ounce can pumpkin
  • 2 cups all purpose flour  I used King Arthur Measure for Measure gluten free flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Ingredients for Cream cheese frosting:

  • 8 ounce package cream cheese, softened   I used Tofutti dairy-free cream cheese
  • 1/2 cup butter or margarine, softened   I used Smart Balance dairy free spread
  • 2 cups confectioners’ sugar  I sifted the sugar then remeasured
  • 1 teaspoon vanilla extract

Instructions for cake:

  1. Preheat the oven to 350 degrees.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda.
  3. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  4. Spread the batter into a greased 13 by 10 inch baking pan.  I used a 9X9 square pan
  5. Bake for 30 minutes and let cool completely before frosting.  30 minutes was enough time-your oven may vary.    I cooled the cake for about two hours before frosting

The cake looked like this when I pulled it out of the oven:

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Instructions for frosting:

  1. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
  2. Spread on cooled pumpkin bars. Make sure the bars are completely cooled! I let mine sit out for about an hour before frosting.

The cake is moist and really reminds me of Fall.  Tofutti cream cheese works really well in this frosting.  You could eat the cake unfrosted, but the frosting really makes it.

Please share any questions or your outcome if you make this recipe!

One thought on “New fall recipe-Pumpkin spice cake with cream cheese frosting

  1. Pingback: New fall recipe-Pumpkin spice cake with cream cheese frosting | My Meals are on Wheels

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