In celebration of the start of Fall, I made this cake. It’s a play on a pumpkin roll, but so much easier. It’s so moist and delicious. It can be eaten by itself, or with a dollop of fresh whipped cream.
I’ve kind of been obsessed with pumpkin lately, so there might be an influx of pumpkin desserts on here! It’s OK because everyone love a good, spicy, pumpkin dessert for fall, right?!
6 T butter, softened
1 1/2 cups sugar
2 eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended. In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended. Spread about 2/3 of the batter evenly into the prepared pan.
In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth. Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a butter knife to swirl together the cream cheese and top layer of pumpkin batter. Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars and top with whipped cream if you desire. Enjoy!!
*From Six Sisters Stuff