image credit : www.howsweeteats.com


  1. 2 cups all-purpose flour
  2. 2 teaspoons baking soda
  3. 1 1/4 teaspoons ground cinnamon
  4. ½ teaspoon salt
  5. ¼ teaspoon freshly grated nutmeg
  6. 1 15 ounce can pumpkin puree
  7. 1 ¾ cups brown sugar
  8. ½ cup plain greek yogurt
  9. ½ cup vegetable oil
  10. 4 large eggs
  11. 2 teaspoons vanilla extract
  1. 2 8- ounce blocks cream cheese
  2. 1/2 cup unsalted butter
  3. 2 1/2 cups powdered sugar
  4. 1/2 teaspoon cinnamon
  5. 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
  2. In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon! - you can add another 1/2 to 1 teaspoon if you'd like) as this isn't overly spiced.
  3. In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
  4. Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
  5. Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
  6. Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries - once the cake comes out and cools, it does not taste eggy!
  7. Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!
For more detail www.howsweeteats.com

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