- This morning I received a text from one of my DIL’s asking me to make this cake for her!
She began the text with “since you are my favorite MIL will you make me this cake?” To which I replied “I hope I’m your fav MIL since I’m your only MIL but yes I will make this for you!”
As I looked at the recipe, it did look somewhat different from other pumpkin cakes I have made! The simple fact that it is a sheet cake, not layered makes it easy to begin with! But the fact that stood stood out to me was the cream cheese frosting that had added cinnamon to it! After thinking about what the lady who posted this recipe had shared, I knew this cake would be a winner! Thursday when I bake it, I will take a picture and post comments of the results! Taken from How Sweets Eat
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/4 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 1 15 ounce can pumpkin puree
- 1 ¾ cups brown sugar
- ½ cup plain greek yogurt
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 8- ounce blocks cream cheese
- 1/2 cup unsalted butter
- 2 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
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Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick baking spray.
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In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! – you can add another 1/2 to 1 teaspoon if you’d like) as this isn’t overly spiced.
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In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
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Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
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Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
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Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries – once the cake comes out and cools, it does not taste eggy!
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Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!
Chocolate Castles as wel 