Dessert for 16
Pumpkin Cream Cheese Cake
Spiced pumpkin cake bakes in a pan, cools, and finishes with a sweet cream cheese frosting.
$0.50per serving $
60 minstart to table
16servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cans (15 oz) 100% pure pumpkin
- 10 tbsp unsalted butter
- 4 oz cream cheese
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3 1/4 cups confectioners' sugar
Steps
- Heat the oven to 350 F and grease a 9-by-13-inch baking pan.
- Whisk the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg in a bowl.
- Beat 3/4 cup butter and granulated sugar until smooth, then beat in the eggs and pumpkin.
- Stir in the dry mixture until just combined, spread the batter in the pan, and bake for 30 to 35 minutes.
- Cool the cake completely in the pan.
- Beat the remaining butter, cream cheese, salt, vanilla, and confectioners' sugar until smooth, then spread it over the cooled cake.
Main ingredient on sale this week? See what to make with eggs on sale.
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