*ingredients
°4 egg
°2 c white sugar
°1 c vegetable oil
°1 can (15 ounces) pumpkin puree
°2 cups all-purpose flour
°2 teaspoons yeast
°2 teaspoons ground cinnamon
°1 teaspoon baking soda
°Half a teaspoon of salt
°1 package (8 ounces) soft cream cheese
°1 cup soft butter
°2 teaspoons of vanilla extract
°4 cups powdered sugar
°pinch ground cinnamon for sprinkling
Step by Step:
Heat oven 350 degrees F (175 degrees C). Spray a large bowl of jelly with cooking spray.
Beating eggs in bowl with an electric hand blender to foamy. Adding white sugar, vegetable oil also pumpkin. Beat on medium speed until combined, two minutes.
In a separate bowl, combine the flour, baking powder, 2 teaspoons cinnamon, baking soda and salt. Beat flour mixture into egg mixture on low speed until combined, 1 minute. Pour the mixture into the prepared skillet.
Bake in preheated oven until toothpick inserted in center of cake comes out clean, about 25 minutes. Cool completely.
Beat cream cheese, butter, and vanilla together in the bowl of an electric hand mixer until creamy. gradually add powdered sugar; Beat until smooth. Spread the icing evenly over the cooled pumpkin cake; Sprinkle with cinnamon.
Enjoy !
.jpg)