Ok first things first, the name is deceiving (even tricked me) as I thought these would turn out more like “bars” as opposed to the cake that it did turn out to be. So expect cake, or bread, or loaf (if you use a loaf pan). But all things put aside, it is so moist and yummy. I ended up eating the unfrosted portions for breakfast!
This is also a recipe I found on Food Network’s site after searching for all things with pumpkin. As you read before, I love all things pumpkin and during this time of year, when the grocery store shelves are lined with canned pumpkin, how can I resist!?
Ingredients for the bars
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Ingredients for the icing
Note: I probably could have cut the icing recipe in half and had enough…
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F.
2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
3. Stir together the flour, baking powder, cinnamon, salt and baking soda.
4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
5. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
6. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. (Note: I would hold off on the icing until you are ready to serve)