Pumpkin Bars with Cream Cheese Frosting
Ingredients for Bars
1 15 oz. can of pumpkin puree
1 2/3 c. sugar
1 c. vegetable oil
4 large eggs
2 c. all purpose flour
2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. salt
Ingredients for Frosting
1/2 c. unsalted butter, ( 1 stick ) softened
1 8 oz package of cream cheese, softened
1 tsp. vanilla extract
1/4 tsp. almond extract
4 c. powdered sugar
1/4 tsp. salt
Preheat oven to 350 degrees
In a large bowl, beat pumpkin, sugar, oil and eggs with an electric mixer until well combined.
In a smaller bowl, sift together, flour, spices, baking soda and salt
Add the dry ingredients to the pumpkin mixture and stir until well combined.
Spread the batter evenly into a well greased 10×15 jelly roll pan
Bake for approximately 30 minutes until toothpick inserted in center comes out clean.
Allow bars to completely cool before frosting
For the Frosting…
Beat together the butter and cream cheese until smooth. Stir in the vanilla and almond extracts. Add the powdered sugar a little at a time until the mixture is smooth.
Lemon – Raspberry Bundt Cake
Ingredients for the cake
2 1/2 c. all purpose flour ( plus 3 Tablespoons for raspberry prep )
2 tsp. baking powder
2 sticks of unsalted butter ( room temperature )
1/2 tsp. salt
8 oz. cream cheese ( room temperature )
2 c. sugar
4 large eggs ( room temperature )
2 c. fresh raspberries
1/4 c. fresh squeezed lemon juice
2 Tablespoons lemon zest
Ingredients for the frosting
4 oz. cream cheese ( room temperature )
1/2 stick of unsalted butter ( room temperature )
1 Tablespoon fresh squeezed lemon juice
dash of salt
Ingredients for the decoration
1 c. fresh raspberries
zest of one lemon
Preheat oven to 325 degrees
Prepare bundt pan by coating the pan with butter and flour
In a medium bowl whisk together the flour, baking powder and salt
In a large mixing bowl, beat together the butter and cream cheese until smooth. Gradually add the sugar and lemon juice and zest and beat until creamy ( about three minutes).
Add the eggs one at a time and beat an additional 1 minute.
In a small mixing bowl. Place the fresh raspberries and sprinkle with the 3 Tablespoons of flour. Toss until the berries are coated and then with a rubber spatula fold the berries into the cake batter.
Bake for 55- 60 minutes, until golden brown and tooth pick test comes out clean.
Let the cake rest in the pan on the counter for about 20 minutes before inverting the pan onto your cake stand or platter. Allow it to cool an additional 30 minutes before frosting.
Prepare the frosting, beating until smooth and creamy then proceed to frost the cake. Arrange the fresh berries and lemon zest on top.
This cake is super easy, so pretty, and perfect for Easter or a Springtime Brunch.