Description
A delightful blend of pumpkin and cream cheese that creates a cozy dessert perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- ½ cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- In a separate bowl, beat the cream cheese with the powdered sugar until smooth and creamy.
- Pour half of the pumpkin batter into the prepared baking pan.
- Drop spoonfuls of the cream cheese mixture over the batter, then cover with the remaining pumpkin batter.
- If using, sprinkle chopped walnuts on top.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let cool before slicing and serving.
Notes
- For a richer flavor, add chocolate chips to the batter.
- This cake can be served warm or cold.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Pumpkin Earthquake Cake