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Add a photoGreat this time of the year, I found this recipe in the local paper in 2004. When my sister visited recently, we made this cake to use up some pumpkin I had on hand. If you use canned pumpkin it is really simple and delicious. Although it was called a Pumpkin Bar in the original recipe, it's more of a cake in texture. The recipe makes enough for a traditional jelly roll pan (15" x 10" x 1") and is not sufficient for a full half sheet (typically 18' x 13" x 1"). You could cut it into bars, or serve it in squares more like cake. It works fine to make as a dessert for a crowd, when several dessert options may be available.
Ingredientes
- 4 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 cup pumpkin puree
- 1/4 teaspoon salt
- 4 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1 cup nuts (optional)
- 1 cup raisons (optional)
- Frosting
- 3 ounces cream cheese, softened
- 6 tablespoons butter, at room temperature
- 3 cups powdered (confectionary) sugar
- 1 teaspoon vanilla
- 1 teaspoon milk, more if needed
Direcciones
- Preheat the oven to 350F and spray a jelly roll pan with food release (Pam) or grease by hand. By hand or in a mixer, combine eggs, oil and sugar. Add the pumpkin followed by all of the dry ingredients. Stir in the nuts or raisins if using.
- Bake 20-30 minutes or until a pick in the center comes out clean. Let cool, then frost with the cream cheese frosting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 670 | |
| Calories from Fat 301 | 45% |
| Total Fat 34.42g | 43% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.47g | |
| Cholesterol 85mg | 28% |
| Sodium 485mg | 20% |
| Potassium 172mg | 5% |
| Total Carbs 87.2g | 23% |
| Dietary Fiber 2.6g | 9% |
| Sugars 65.25g | 44% |
| Protein 6.82g | 11% |
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