It’s that time of year again-all things pumpkin, cooler weather, and football!!!! I just returned from my niece’s wedding and my sister made these cake bars for the rehearsal dinner and I couldn’t wait a minute longer to share the recipe with you, because even though I loathe the word ‘moist’, that’s what these are. . .MOOYYYST, fluffy, and sweet pumpkin-ey.
Here’s the step by step:
Mix pumpkin, oil, and sugar together.
Mix in the lightly beaten eggs.
In another bowl, mix flour, baking soda, cinnamon, and salt.
Mix the dry ingredients with the wet ingredients, just until combined. Don’t over mix.
Pour and spread evenly into a sprayed and floured pan.
While the cake is baking make the frosting. This is my go to cream cheese recipe because it’s not overly sweet. Just mix the cream cheese, butter, vanilla, and salt until combined. Make sure the butter and cream cheese are room temperature. On low speed, mix in the powdered sugar starting with 1 cup. Taste and add 1/4 cup at a time until frosting is sweet enough to your liking. I use 1 1/2 cups
Make sure the cake is completely cooled before frosting.
Enjoy! Thanks sis for this delicious recipe!!! 🙂