Pumpkin Cake With Cream Cheese Frosting Recipe

Name: Pumpkin Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups brown sugar; 4 eggs; 1 cup white flour; ½ teaspoon salt; 2 teaspoons baking soda; 1 ¼ cups vegetable oil; 2 cups canned pumpkin; 1 cup whole wheat flour; 1 tablespoon cinnamon; 8 ounces neufchatel cheese, softened; ½ cup butter, softened; 1 cup confectioners' sugar (more or less to taste); 1 teaspoon vanilla extract

Servings: persons

1 ½ cups brown sugar
4 eggs
1 cup white flour
½ teaspoon salt
2 teaspoons baking soda
1 ¼ cups vegetable oil
2 cups canned pumpkin
1 cup whole wheat flour
1 tablespoon cinnamon
8 ounces neufchatel cheese, softened
½ cup butter, softened
1 cup confectioners' sugar (more or less to taste)
1 teaspoon vanilla extract

1
Preheat oven to 350.
2
Blend sugar and oil.
3
Beat in eggs until light.
4
Add pumpkin and mix well.
5
Combine dry ingredients.
6
Gradually add to pumpkin mixture and mix thoroughly.
7
Pour into a lightly greased 9X13 pan.
8
Bake 30-40 minutes.
9
Cool on wire rack.
10
Beat remaining ingredients for frosting and frost cake when cool.
11
Store in refrigerator.

1968

kcal

Calories

128

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups brown sugar, 4 eggs, 1 cup white flour, ½ teaspoon salt, and more.

Yes, Pumpkin Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake With Cream Cheese Frosting

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