Harvest Pumpkin Cake A dense, delicious cake with seasonal flavors you'll love
This from-scratch recipe is easy to make and will please the pickiest guests — even those that aren't "pumpkin fans." Try it at your next Thanksgiving potluck!
- 4 eggs
- 2 cups white sugar
- 2 cups pumpkin (not pumpkin pie filling)
- 2 cups plain flour
- 2/3 cup cooking oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon (or pumpkin spice)
- 4 ounces cream cheese
- ¾ stick butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon milk (more as needed for spreadable consistency)
Preheat oven to 350 degrees
Beat eggs with a mixer, add sugar and pumpkin. Add dry ingredients and blend well. Add oil and blend about 5 minutes. Pour into a greased 13-by-9-inch baking pan. Bake for 25 minutes.
While cake is baking, make frosting by beating together cream cheese and butter until well blended. Add vanilla and powdered sugar, beat until smooth, adding milk as needed for spreading consistency. Spread on cooled bars.