Pumpkin Cake with Cream Cheese Frosting
Moist and fluffy pumpkin cake with a sweet and rich cream cheese frosting!
Life in the Lofthouse
unsweetened apple sauce
can pumpkin puree (not pumpkin pie filling)
pumpkin pie spice
CREAM CHEESE FROSTING
block cream cheese, room temperature
salted butter, room temperature
Preheat oven to 350° F. Grease a 9x13 inch baking pan with non-stick spray. Set aside.
In a large bowl, add eggs, granulated sugar, vegetable oil, apple sauce and pumpkin puree. Stir with a whisk until thoroughly combined. (No need for an electric mixer!)
In a small bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir with a clean whisk to sift and combine.
Gradually add the flour mixture to wet mixture, just until combined. Batter will be thick. Pour batter into the prepared baking pan.
Bake cake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
FOR CREAM CHEESE FROSTING
In a large bowl, add cream cheese, butter and vanilla. Beat with an electric hand-mixer on medium speed until well combined. Gradually blend in powdered sugar. Frost cake with frosting and serve!
Store cake covered in fridge for up to 4 days.