>Frosted Pumpkin Cake Squares

My mum makes this cake every year right around this time. It’s right when the weather changes from hot octobers days to cool rainy ones. Today it’s been raining all day and it’s my day off it’s a day of baking for sure,this is a recipe to add to your fall desserts.
1 cup sugar
2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup confectioners sugar
1/4 cup cream cheese
2 tablespoons butter softened
1/2 teaspoon vanilla extract
1. Preheat oven 350 degrees. Grease 9-inch sqaure pan.
2.Prepare cake: In bowl, with mixer at medium speed, beat sugar and eggs 2 minutes. Beat in Pumpkin and oil. At low speed, add flour, and cinnamon, baking soda, baking powder, and salt; beat 1 minute.
3. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
4. Prepare frosting: In bowl with mixer on low speed, beat confectioners’ sugar and remaining ingredients 2 minutes or until fluffy, frost cake.


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