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Pumpkin Cake with Over-the-Top Sprinkles
Prep: 20 minutes
Bake: 25 minutes • Serves: 20
Cake:
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 can (15 ounces) pumpkin purée
4 large eggs
1-2/3 cups granulated sugar
1 cup vegetable oil
Frosting:
1/2 cup butter, softened (1 stick)
2 teaspoons vanilla extract
6 cups powdered sugar
1 container (2.6 ounces) Over-the-Top decorating fall harvest jimmies
1.Prepare Cake: Preheat oven to 350°F. In bowl, whisk together flour, baking powder, cinnamon, baking soda and salt; set aside.
2.In large bowl, beat pumpkin, eggs, sugar and oil until well blended. Slowly add dry ingredients to wet ingredients, mixing well. Pour batter into ungreased 9 × 13-inch baking pan. Bake 25 to 30 minutes or until toothpick inserted near center of cake comes out clean. Cool completely on wire rack.
3.Prepare Frosting: With mixer on low speed, beat cream cheese, butter and vanilla extract until well blended. Slowly add in powdered sugar. Spread frosting over cake; sprinkle with jimmies. Refrigerate until ready to serve.
Approximate nutritional values per serving:
465 Calories, 21g Fat (7g Saturated), 61mg Cholesterol,
321mg Sodium, 68g Carbohydrates, 1g Fiber, 4g Protein
