Small 6 Inch Pumpkin Cake (Dessert For Two)

By srumbel

This one layer Small 6 Inch Pumpkin Cake with cream cheese frosting is made from scratch using canned pumpkin. Makes enough cake to have dessert for two.
from chocolatemoosey.com

Ingredients

• 1/2 cup all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 recipe Small Batch Cream Cheese Frosting (get the recipe here)

Preparation

Step 1

Preheat oven to 350F. Lightly grease one 6-inch round cake pan then line the bottom with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

In another large bowl, beat together the pumpkin, oil, brown sugar, sugar, egg, and vanilla.

Gradually add the flour mixture to the pumpkin mixture. Mix together until incorporated.

Transfer the batter to the cake pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cake onto cooling rack. Cool completely.

Frost cake with Small Batch Cream Cheese Frosting (get the recipe here)

Yields 4 servings