Pour the batter in the baking sheet then bake for 45-50 minutes or until fully baked.
Allow the cake to cool down completely.
Make the cream cheese frosting
In a bowl, whisk the heavy whipped cream using the electric whisk.
½ cup heavy cream
Then, in another bowl mix the cream cheese, powdered sugar well then fold in the heavy cream and mix everything until combined.
¾ cup Cream cheese,3 tablespoon icing sugar
Spread the cream cheese frosting on top of Pumpkin Cake then sprinkle ground cinnamon.
1 tablespoon ground cinnamon
Notes
If your cream cheese frosting isn’t firm enough, you can put it in the fridge for 15 minutes and then use it.
Nutrition
Serving: 1serving | Calories: 453kcal | Carbohydrates: 45g | Protein: 5g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 307mg | Potassium: 142mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5914IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg
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