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Pumpkin Cake Recipe

Ingredients

3 eggs

2 tablespoons butter

1 1/2 teaspoons white sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1 (18.75 ounce) can pumpkin puree

1 (3 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

1 cup all-purpose flour

1 cup packed light brown sugar

1 tablespoon bakers' ammonia

1 teaspoon baking soda

Directions

In a large bowl, beat eggs, butter, sugar, pumpkin pie spice, vanilla and pumpkin until well blended. Beat in flour, brown sugar, baking soda and pumpkin mixture. Cover and refrigerate 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.

Bake 30 cake layers in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan. Spread 1/2 cup pumpkin cream filling over cake layers. Layer with cream cheese and 1 cup buttercream, then spread cream cheese mixture over cream cheese layer. Refrigerate 2 hours before slicing.

Comments

CYNTHoo writes:

⭐ ⭐ ⭐ ⭐ ⭐

4.0 I gave it 4 because it was good but I would double the cream cheese and broth. I used
Koro writes:

⭐ ⭐ ⭐ ⭐

Easy and tasty.