Easy Pumpkin Cake Recipe

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

2 cups all-purpose flour (*see note on measuring)

1 1/2 cups granulated sugar

1 tsp baking soda (sifted to get rid of lumps)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp fine sea salt

3 large eggs (room temp)

1 cup oil (extra light olive oil, vegetable or corn oil will work)

15 oz pumpkin puree (can)

8 oz cream cheese (room temp, cut into quarters)

8 Tbsp unsalted butter butter (room temp)

1 cup powdered sugar

2 tsp vanilla extract

Pecans to decorate (optional)

Instructions

How to Make Pumpkin Cake:

Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.

In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.

How to Make Whipped Cream Cheese Frosting:

Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.

Nutrition

• Calories: 423 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 10 g
• Lipides Insaturés: 9 g
• Acides Gras Trans: 0.3 g
• Cholestérol: 80 mg
• Sodium: 268 mg
• Glucides Totaux: 55 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 37 g
• Protéines: 5 g