Ingredients
24
24 servings
- •1 (15 ounce) can pumpkin puree
- •1.6666667461395 cups white sugar
- •1 cup vegetable oil
- •4 large eggs
- •2 cups all-purpose flour
- •2 teaspoons ground cinnamon
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 teaspoon salt
- •0.5 cup butter, softened
- •1 (3 ounce) package cream cheese, softened
- •1 teaspoon vanilla extract
- •2 cups sifted confectioners' sugar
Instructions
- Gather cake ingredients and frosting ingredients.
- Preheat the oven to 350 degrees F (175 degrees C).
- Make cake: Beat pumpkin, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.
- Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
- Stir into pumpkin mixture until thoroughly combined.
- Spread batter evenly into an ungreased 10x15-inch jelly roll pan.
- Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.
- While the cake is cooling, make frosting: Beat together butter and cream cheese until smooth; stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth.
- Spread frosting evenly on top of cooled cake. Cut into 24 squares.
- Enjoy!
Nutritional Facts
Per 24 servings
- Calories: 279
- Carbohydrate: 34g
- Fat: 15g
- Fiber: 1g
- Protein: 3g
- Sugar: 25g
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