Monday, October 11, 2010

pumpkin cake with cream cheese frosting

pumpkin cake with cream cheese frosting (#279)

October is officially under way and that means I can start breaking out the solid pack pumpkin. I can take or leave pumpkin pie, but a soft moist pumpkin cake topped with cream cheese icing might be the death of me. Paula Dean calls these pumpkin bars, but they taste more like cake to me. Still I sliced them in to brownie sized portions.

Pumpkin Cake with Cream Cheese Frosting
(from Paula Dean)
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
8-ounce package cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


1. Preheat the oven to 350 degrees F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

3. Stir together the flour, baking powder, cinnamon, salt and baking soda.

4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

5. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: 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. Spread on cooled pumpkin bars.

No comments:

Post a Comment