Ingredients
Scale
- 2 c. flour
- 1 tsp. Baking soda
- 2 tsp. Baking powder
- 2 tsp. Salt
- 2 tsp. Pumpkin spice
- 3 eggs
- 1 ½ c. sugar
- 1 c. oil
- 15 oz. Can Pumpkin Puree
- 4 oz. cream cheese, softened
- ½ c. powdered sugar, sifted
- 2 c. heavy whipping cream
Instructions
- Preheat oven to 350 Degrees. Spray a 9-inch springform round pan with baking spray. Set aside.
- In a large mixing bowl, sift the flour, baking powder, baking soda, salt, and pumpkin spice together. In a separate mixing bowl, blend the sugar, oil, and eggs one at a time until smooth. Add the pumpkin puree and mix.
- One cup at a time, add the dry ingredients to the wet ingredients until all ingredients are mixed together. Once mixed, pour into the springform pan and spread the top to make even. Bake in the oven on medium rack for 35-40 minutes. Or until a toothpick can be inserted and comes out clean. Once baked, allow to completely cool.
- In a large mixing bowl of a standing mixture, add the cream cheese and on slow speed begin to cream the cream cheese. Very slowly, begin got add the heavy cream making sure the topping is smooth and the lumps are being worked out. Once all the cream cheese is added, turn the speed to high and mix until stiff peaks have formed.
- Remove the clamp from the cake and add the whipped topping onto the cake as desired and serve.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert