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Pumpkin Spice Cake w/Cream Cheese Icing

Cook time: 30 Min Prep time: 30 Min Serves: 12
1 can(s) libby’s pumpkin (15 oz–not pie filling)
3/4 c oil
2/3 c dark brown sugar, firmly packed
1 c sugar
3 large eggs
2 tsp ground cinnamon
dash ground cloves
dash ground ginger
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 3/4 c all purpose flour
8 oz cream cheese, room temperature
1/4 c unsalted butter
1 tsp vanilla
2 c confectioners’ sugar
1/4 tsp ground cinnamon
1. Preheat oven to 350 degrees. Meanwhile, in a bowl mix together first eleven ingredients at medium speed until well blended–about two minutes.
2. Mix in by hand: 1 3/4 cup all purpose flour just until blended in well with the wet ingredients. Don’t use the mixer for this step, just stir.
3. Spray bottom of 9 X 13 pan with nonstick spray and pour in batter. Bake for 30 minutes.
4. When completely cooled, frost with cream cheese frosting (follow directions for icing in step 5):
5. Blend cream cheese and butter until smooth at low speed. Add vanilla. Slowly add powdered sugar a little at at a time until well blended. Add cinnamon. If it’s too runny add a bit more powdered sugar until it’s a good consistency. If too stiff, add a Tablespoon of milk or water and blend again.
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