I love pumpkin in just about any form, but put it in a cake with cream cheese frosting, and there’s no holding me back. This cake is perfect to bring to a hang-out night with your friends or for you and your roomies to munch on for dessert. Or breakfast! Hey, pumpkin is a fruit and cake has grain and dairy products . . . sounds like breakfast to me.

　　

Ingredients

makes one 9 by 13-inch cake

　　

Pumpkin Cake

1/2 cup butter, softened

　　1 cup sugar

　　1 cup firmly packed brown sugar

　　1 (15-ounce) can pumpkin

　　2 teaspoons vanilla

　　3 eggs

　　2 teaspoons baking soda

　　1/4 teaspoon salt

　　2 1/2 teaspoons pumpkin pie spice

　　2 1/3 cups flour

　　

Cream Cheese frosting

8 ounces cream cheese, softened

　　2 tablespoons butter, softened

　　3 cups confectioners’ sugar

　　2 tablespoons milk

　　1 teaspoon vanilla

　　

Step 1

To prepare the cake: Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with butter or cooking spray.

　　

Step 2

Place the butter, sugar, and brown sugar in a large bowl and stir until completely smooth. Add the pumpkin and vanilla and stir well. Add the eggs one at a time, stirring after each addition until completely incorporated. Add the baking soda, salt, and pumpkin pie spice and stir until combined. Add the flour and stir until incorporated. Pour the batter into the baking pan and bake for 35 to 40 minutes, until the cake springs back when pressed gently in the center. Cool completely.

　　

Step 3

To prepare the frosting: Place the cream cheese and butter in a large bowl and stir until completely smooth. Add the confectioners’ sugar, milk, and vanilla and stir until smooth. Spread the frosting over the cooled cake.

　　College Cooking