Description
These are very moist, and so far I haven’t found anyone who doesn’t love them!
Ingredients
- 4 large eggs
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (3 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make cake: Beat pumpkin
- sugar
- oil
- and eggs with an electric mixer in a medium bowl until well combined.
- Sift together flour
- cinnamon
- baking powder
- baking soda
- and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 10×15-inch jelly roll pan.
- Bake in the preheated oven until cake bounces back when gently pressed
- 25 to 30 minutes. Remove from the oven and let cool.
- While the cake is cooling
- make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners’ sugar a little at a time
- beating until mixture is smooth.
- Spread frosting evenly on top of cooled cake. Cut into 24 squares.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 24