Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • 1 & 2/3 cups sugar
  • 4 eggs (lightly beaten)
  • 1 cup vegetable oil
  • 1 can pumpkin puree ((15-ounce))
  • 1 teaspoon vanilla
  • 8 ounces cream cheese (at room temperature, and cut into small cubes)
  • ½ cup unsalted butter ((1 stick ) at room temperature, and cut into small cubes)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup apple butter
  • Salted Caramel Sauce, if desired

Instruction

  • Preheat oven to 350° F and butter a 9x13-inch pan or spray with non-stick cooking spray.
  • In a medium bowl, stir together dry ingredients: flour, cinnamon, baking powder, baking soda, and salt.
  • In a separate bowl using an electric hand mixer or a sturdy fork, or in the bowl of a stand mixer, mix together sugar and eggs until lightened in color. Mix in oil, pumpkin, and vanilla until well combined. Add the dry ingredients to the pumpkin mixture, and mix at low speed until the batter is smooth.
  • Spread the batter into the prepared pan, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan completely on a wire rack before frosting.
  • To make the frosting, place the cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer, beat until smooth. Add the butter, and continue beating until smooth and well blended. Add powdered sugar and vanilla, and beat until just combined. Mix in the apple butter, and spread over the cake.
  • Cut the cake into squares, and serve drizzled with salted caramel sauce