Everything pumpkin is the rage right now, and if you're not into the PSL craze and you prefer to bake with pumpkin, then I have the perfect recipe for you. My pumpkin spice cake with cream cheese frosting will put a smile on anyone's face and absolutely brighten any dessert table.
Canned pumpkin makes this recipe easier than easy, and the delicious blend of spices are perfection. Whip up a batch and let me know what you think!
Cake Ingredients & Directions
4 eggs
1 1/2 cup sugar free apple sauce
2 cups granulated sugar
15 oz can of pumpkin puree
2 1/2 cup flour
2 teaspoons ground cinnamon
1/2 teaspoon cardamom
1 teaspoon pumpkin pie spice mix
2 teaspoons baking soda
1 teaspoon salt
Combine the wet ingredients and mix well. Stir in dry ingredients and mix until well combined.
Bake in an ungreased Texas sheet pan at 350 degrees for 15-20 minutes.
Frosting Ingredients & Directions
3 1/2 cups powdered sugar
1/2 teaspoon vanilla bean paste
1/2 cup butter, softened
1 8oz brick of cream cheese, softened
Using a stand mixer or hand mixer, cream ingredients until well combined.
Once cake has cooled, cover with frosting!
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