Pumpkin Cake with Cream Cheese Frosting

• portions: 12 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

2 cups all-purpose flour

15 ounces / 1 can pumpkin puree NOT pumpkin pie filling

3 large eggs, room temperature

1/2 cup neutral oil

1 cup granulated sugar

1/4 cup light brown sugar

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

pinch of salt

8 ounces cream cheese, softened at room temperature

2 Tablespoons unsalted butter

1/2 cup powdered sugar

3 Tablespoons heavy cream

1 teaspoon vanilla extract

Instructions

Preheat the oven.

Preheat the oven to 350°F. Prepare a 9"x13" pan with parchment paper. Let the excess parchment paper fall over the sides.

Mix the wet ingredients.

To a large mixing bowl, add the eggs and sugar. Beat until frothy, then add oil and pumpkin puree. Whisk until combined.

Mix the dry ingredients.

Add flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon and salt to the bowl. Whisk until no more flour is visible. Do not over mix.

Bake.

Bake for 37-40 minutes until the exterior is caramelized and when you insert a toothpick in the center, it comes out clean.

Make the cream cheese frosting.

While the cake is baking, make the cream cheese frosting. In a medium bowl, add softened butter and softened cream cheese. Mix on high speed for at least 1-2 minutes until creamy and smooth.Note: If the cream cheese and butter are not softened, it will result in a clumpy frosting.

Add powdered sugar, vanilla extract and heavy cream. Beat for 1-2 minutes until fluffy and smooth. Once the cake has completely cooled (this will take a few hours), use an off-set spatula to spread over the cake.

Nutrition

• Calories: 205 kcal
• Lipides Totaux: 3 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 1.2 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 8 mg
• Sodium: 136 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 26 g
• Protéines: 2 g