Pumpkin Cake with Cream Cheese Frosting
For many people, the holidays are all about family, friends & fantastic food! But hosting a Holiday party can be rough, especially if you suffer from common digestive symptoms like frequent diarrhea, heartburn, or lactose intolerance.
You may take one look at your favorite holiday foods and regretfully have to pass to avoid the symptoms you know you’ll have if you indulge. Been there, done that! If you experience tummy issues with certain foods, be sure to prepare your stomach and get relief from the feast to feel better from top to bottom! Read more below the full recipe:
This Pumpkin Cake with Cream Cheese Frosting is exactly what you have been waiting for! It’s easy to make and is sure to be a hit with your family and friends!
- 4 eggs
- 1 2/3 cup Sugar
- 1 cup Vegetable Oil
- 15 oz Pumpkin Puree
- 2 cup Flour
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz softened Cream Cheese
- 1/2 cup softened Butter
- 2 tsp Vanilla
- 6 cup Powdered Sugar
Preheat your oven to 350. Whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
Beat your eggs, sugar, oil and pumpkin in a large bowl until well blended.
Slowly add to dry ingredients to wet ingredients, mixing well. There shouldn’t be any clumps remaining.
Pour your mixture into ungreased 9×13″ baking pan. Bake for 25-30 minutes or until set. Let your pumpkin bread cool completely.
Beat together the cream cheese, butter and vanilla until well blended.
Slowly beat in powdered sugar. No licking the spatula! Ok, you can, as long as nobody is looking..
Spread frosting over cake and refrigerate until ready to serve. YUM!
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