Summary

Ingredients

• 4 large egg (s)
• 320 grams sugar
• 190 g oil
• 400 g pumpkin pulp, from the jar
• 270 g flour
• 3 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt

For the glaze:

• 200 g cream cheese
• 110 g butter, soft
• 1 packet vanilla sugar
• 220 g powdered suar, sifted

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Instructions

1. Pour the pumpkin cubes into a sieve, rinse with cold water and drain well, possibly even pat dry.
2. Finely puree the pumpkin flesh and whisk with the eggs, sugar and oil.
3. Mix the dry ingredients together and slowly stir into the pumpkin mixture.
4. Grease a rectangular baking dish and pour the mixture into it. My baking dish has the dimensions 23 x 33 cm, the liquid dough should be about 1.5-2 cm high, it still goes high to about 3 cm.
5. Bake at 200 ° with top / bottom heat for about 30-40 minutes. If necessary, test with a toothpick whether it is baked through.
6. Mix the cream cheese, butter, vanilla sugar and powdered sugar to a glaze and spread on the cooled cake. Cut into small squares to serve.
7. A traditional recipe from the USA that is not missing in autumn