Pumpkin Spice Cake w/Cream Cheese Icing
|1 can(s)||libby's pumpkin (15 oz--not pie filling)|
|2/3 c||dark brown sugar, firmly packed|
|2 tsp||ground cinnamon|
|1 tsp||baking soda|
|1 tsp||baking powder|
|1 3/4 c||all purpose flour|
|8 oz||cream cheese, room temperature|
|1/4 c||unsalted butter|
get recipes @ goboldwithbutter.com
|2 c||confectioners' sugar|
|1/4 tsp||ground cinnamon|
This is perfect for the fall weather and tastes so good. I think it tastes a little better the next day, as many cakes do. My son thought it was a carrot cake at first. This was supposed to be a brownie recipe, but the cake rises too much for me to call it a brownie. Still absolutely wonderful. I add more cinnamon than directed to the icing, but see what suits your taste. I'm sure you could sub a few teaspoons of pumpkin pie spice for the cinnamon and other spices and still have it taste fantastic.
Mmmm, the spiciness of the icing is the perfect finishing touch for this delicate, moist cake.
1 3/4 cup all purpose flour
just until blended in well with the wet ingredients. Don't use the mixer for this step, just stir.