FROSTED HARVEST CAKE

Frosted Harvest Cake image

Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 18

Ingredients

1 can (15 ounces) pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
6 tablespoons butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
1-1/2 to 2 cups confectioners' sugar

Steps:

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.