Pumpkin Countertop Cake | Brunch with Babs

Brunch with Babs

Name: Pumpkin Countertop Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: International
Ingredients: O Organics Cream Cheese Spread Tub; SIGNATURE SELECTS Baking Powder, Double Acting; Bob's Red Mill Dark Rye Flour, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Cake Mate Sugar, Blue; El Guapo® Whole Cinnamon (Canela Entera); Swerve Confectioners; Mini Orange Pumpkins; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Chosen Foods 100% Pure Avocado Oil; Value Corner Vanilla Flavor, Imitation; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Pumpkin Countertop Cake

Serves 1215 mins prep30 mins cook

This Pumpkin Countertop Cake with Cream Cheese Frosting is a delightful dessert perfect for Thanksgiving or family gatherings. It's quick to assemble and serves a crowd, satisfying both pumpkin lovers and those who are not fond of pumpkin. The cake is fluffy and delicious, with a creamy frosting that adds the finishing touch. Enjoy this cake as a treat for any occasion!

0 servings

What you need

oz cream cheese

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

cup flour

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

cup sugar

El Guapo® Whole Cinnamon (Canela Entera)

tsp cinnamon

cup confectioners sugar

oz pumpkin

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

cup avocado oil

tsp vanilla extract

organic eggs

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Instructions

1: Grease a 15 x 10 baking sheet.

2: In a large mixing bowl, mix eggs, oil, sugar, and pumpkin on medium speed until fluffy.

3: Add the remainder of the ingredients and mix until combined.

4: Spread the mixture into the prepared pan.

5: Bake at 350° for 25-30 minutes.

6: Let cool.

7: While the cake is cooling, in a mixing bowl, combine all of the frosting ingredients.

8: Mix on medium high until well combined.

9: Frost cake and serve or set out on the counter for all to enjoy!

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