Pumpkin Cake
This light and airy Pumpkin Cake is a great dinnertime dessert any time of the year.
Servings: 24 squares
Calories: 114kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon salt
- 1 Fifteen ounce can pumpkin puree
- 2 cups granulated sugar
- 4 eggs
- 1 cup vegetable oil
Cream Cheese Icing
- 1 batch Cream Cheese Icing
Instructions
- Preheat the oven to 350°. Grease a 9x13-inch baking pan.
- In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and salt. Mix with a whisk in the bowl until combined.
- In a separate medium sized bowl mix pumpkin, sugar, oil, and eggs until well combined and smooth.
- Add the pumpkin mixture to the dry ingredients and mix until well combined.
- Spread evenly into the prepared baking pan.
- Bake in the preheated oven for 25-35 minutes, the squares are done when the top springs back when lightly pressed.
- Remove from the oven and cool completely.
- Prepare one batch of cream cheese icing
Notes
You can either ice the whole pan of squares or slice the pan into squares and pipe a swirl of cream cheese icing onto the top of each square.
Nutrition
Calories: 114kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg