Easy Pumpkin Cake Recipe

• จำนวนที่เสิร์ฟ: 12 servings
• เวลาทำ: 15 minutes
• เวลารวม: 50 minutes

ส่วนผสม

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)

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 423 kcal
• ไขมันทั้งหมด: 21 g
• ไขมันอิ่มตัว: 10 g
• ไขมันไม่อิ่มตัว: 9 g
• ไขมันทรานส์: 0.3 g
• คอเลสเตอรอล: 80 mg
• โซเดียม: 268 mg
• คาร์โบไฮเดรตทั้งหมด: 55 g
• ใยอาหาร: 2 g
• น้ำตาลทั้งหมด: 37 g
• โปรตีน: 5 g