Fall is here and I can’t WAIT for you to try this moist and delicious Pumpkin Bar Cake with Maple Cinnamon Cream Cheese Frosting!
Get ready to turn on your Pumpkin senses! This cake will melt in your mouth! You’ll want to eat the whole cake at one sitting! Easy to make and this cake will never let you down!
Enjoy my friends!
Until next time…
Let’s Get Cookin’
Madeline
Pumpkin Bar Cake with Maple Cinnamon Cream Cheese Frosting
This Pumpkin Bar Cake is so easy to make. All the ingredients go into one bowl that you can just use a wooden spoon or whisk to mix together! It is so moist and is loved by all! The Maple Cinnamon Cream Cheese Icing is heaven on earth! Perfect for a fall dessert!
Servings: 12 people
Equipment
- Medium Mixing Bowl
- Hand or Stand Mixer
- 9 x 13 aluminum baking pan or glass dish
Ingredients
Pumpkin Bar Cake Batter
- 4 eggs
- 1 ⅔ cups sugar
- 1 cup oil
- 1 16 oz canned pumpkin
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp baking soda
- ½ tsp salt
Maple Cinnamon Cream Cheese Frosting
- 2 ½ cups confectioner's sugar
- ½ cup butter
- 4 oz cream cheese
- 1 tsp vanilla
- 2 tbsp maple syrup you can substitute 1 tbsp molasses
- 1 tsp cinnamon
- 1-2 tbsp milk or half n half optional if you like your frosting creamier
Instructions
Pumpkin Bar Cake Batter
- Preheat oven on Bake at 350°.
- Add sugar, oil, eggs and pumpkin in mixing bowl and mix together until smooth.
- Add dry ingredients and mix until batter is well blended.
- Spray pan with non-stick cooking spray.
- Pour batter into pan.
- Bake at 350° for 30-35 minutes, checking that center is cooked.
- Remove from oven and let cool before frosting.
Maple Cinnamon Cream Cheese Frosting
- Mix all frosting ingredients with a hand or stand mixer until well blended .
- Spread evenly onto cake and refrigerate.
- Nothing left to do but cut a piece and enjoy!
Notes
