Pumpkin Cake Squares

>> Wednesday, November 19, 2008

This yummy recipe came from my Taste of Home magazine. The original recipe was to make a cake roll, but I didn't feel like fussing with rolling, unrolling, frosting, rolling again.....So I just made them into quick-and-easy squares. Oh. My. Goodess. So yummy! The entire batch was gone in less than a day!

I've had a can of pumpkin in my pantry for quite a while now that I wanted to use up, and this was the perfect way to do it. This recipe doesn't call for a whole can, but there's the perfect amount left over to make a pumpkin cheesecake out of (recipe coming hopefully next week!), you could add it to pancake batter, waffle batter...the list goes on!

3 eggs
3/4 cup sugar
2.3 cup canned pumpkin
1/2 teaspoon almond extract
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt

For frosting:
6 ounces cream cheese, softened and cubed
1 tablespoon butter
1/2 teaspoon vanilla
1 cup powdered sugar

Line a 15x10x1 inch baking pan with parchment. Coat with cooking spray. (If you're having trouble getting the parchment to stick, use cooking spray or a little butter as "glue" to hold it to the pan.)

In a large mixing bowl, beat eggs for 3 minutes. Slowly add sugar, beating for 2 minutes. Add pumpkin and almond extract.

Combine flour, cinnamon, baking powder, ginger and salt in a separate bowl. Fold into pumpkin mixture.

Spread batter evenly into pan.

Bake at 375 for 10-15 minutes. While cake cooks, combine cream cheese, butter, vanilla and powdered sugar. Blend until smooth. Remove cake from oven. Cool for 5 minutes, then invert onto a kitchen towel that is sprinkled with a little powdered sugar. Peel off paper. Transfer cake to a large platter and frost that baby! Cut into squares (I got 12) and refrigerate for 1 hour.


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