Beautiful moist pumpkin cake with cream cheese frosting! A very easy, very forgiving recipe. Make these as bars using a larger pan, or more cake-like as I have!
1. This can be cut down to 1 1/4 cups.
2. We don't have canned pumpkin here in Australia. So I used fresh pumpkin and it came out perfectly! I used a 800g - 1kg / 1.6 - 2 lb pumpkin, peeled then deseeded cut into large chunks. Boiled it for 15 minutes until very soft. Drained then returned into pot on turned off stove to dry off. Then mashed. That yielded around 2 cups pumpkin.
3. The height of pumpkin cake/bars differs depending on the pan size you use. Mine is smaller than ideal so mine came out more like cake height rather than bar height. But either way, it doesn't matter - this cake is so moist, it is extremely versatile. Make it as a round cake, bundt cake, loaf pan, muffins!
5. This makes a large cake. If you cut it into large generous squares as pictured, then it will serve 12. If you can it into rectangles, then it will serve 18 - 20. Over half the calories shown below is attributable to the frosting.