All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

cooking spray 4 eggs 2 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda ¾ teaspoon salt 1 (8 ounce) package cream cheese, softened 1 cup butter, softened 2 teaspoons vanilla extract 4 cups confectioners' sugar 1 pinch ground cinnamon, for dusting

Nutrition Info

577.5 calories carbohydrate: 71.3 g cholesterol: 92.4 mg fat: 31.7 g fiber: 1.4 g protein: 4.7 g saturatedFat: 12.6 g servingSize: - sodium: 454.2 mg sugar: 56.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
Beat eggs in a large bowl with an electric hand mixer until foamy, add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar, beat until smooth. Spread frosting evenly over cooled pumpkin cake, sprinkle with cinnamon.

16 servings

Perfect holiday treat for you and your family to enjoy! Keep refrigerated;they taste MUCH better this way!