Ingredientes para Super Yummy Pumpkin Cake Can Be Modified To Gluten Free
- 1 (15 ounce) can Canned Pumpkin
- 2 large Eggs
- 1 1/2 cups granulated Sugar
- 1/2 cup Vegetable Oil
- 1 3/4 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup (1 stick) unsalted Butter, softened
- 8 ounces Cream Cheese, softened
- 4 cups Powdered Sugar
- 1/2 cup chopped Pecans, for garnish (optional)
- 1 teaspoon vanilla extract (for cake)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract (for frosting)
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Como fazer Super Yummy Pumpkin Cake Can Be Modified To Gluten Free
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or vegetable oil. Lightly dust the pan with flour, tapping out any excess.
- In a large bowl, combine the pumpkin puree, oil, sugar, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour (or gluten-free flour blend), baking soda, baking powder, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the icing by combining all icing ingredients and beating until smooth and creamy.
- Once the cake is completely cool, frost the top with the prepared icing.
- Sprinkle with chopped pecans and refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
219g
Fat
54g
Carbs
24g
