Description
A festive bento cake perfect for Thanksgiving celebrations.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup heavy cream
- Decorative sprinkles
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar.
- Add eggs, milk, and vanilla; mix well.
- In another bowl, combine flour, baking powder, salt, pumpkin puree, and pumpkin spice.
- Gradually mix dry ingredients into wet ingredients.
- Pour batter into greased bento cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and mix until fluffy.
- Frost the cooled cake with cream cheese mixture.
- Decorate with sprinkles.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day in advance.
- Use your favorite fall-themed sprinkles for decoration.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: thanksgiving bento cake, pumpkin cake, festive dessert