Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::24
Yield::24 bars
Ingredients
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Cake:
1 (15 ounce) can pumpkin puree
1 ⅔ 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
Frosting:
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar
Directions
Gather cake ingredients and frosting ingredients.
Allrecipes/Victoria Jempty
Allrecipes/Victoria Jempty
Preheat the oven to 350 degrees F (175 degrees C).
To make the cake: Beat pumpkin puree, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.
Allrecipes/Victoria Jempty
Sift together flour, cinnamon, baking powder, baking soda, and salt in a separate bowl.
Allrecipes/Victoria Jempty
Stir into pumpkin mixture until thoroughly combined.
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Spread batter evenly into an ungreased 10×15-inch jelly roll pan.
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Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.
Allrecipes/Victoria Jempty
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.
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Spread frosting evenly on top of cooled cake. Cut into 24 squares.
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Enjoy!
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