Frosted Harvest Cake

Name: Frosted Harvest Cake
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 4 large eggs; 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; 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

17 ingredients

3 steps

Ingredients

1 can (15 ounces) solid-pack pumpkin
4 large eggs
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
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

Directions

1

In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
2

Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
3

In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost brownies. Store in the refrigerator.