I enjoyed some of this recently with a nice cup of hot coffee, but I really do think that it will work well for most any occasion, casual or formal, and any time of year. Note that you can adjust the sweetness of the cream cheese frosting as much as you like–from very light, for adults who prefer a softer flavor, to ultra-sugary for the most sweet-loving of kids. (I went for a happy medium.)
The recipe doesn’t specifically call for it, and I think that it would be just fine without it, but you may also consider topping the frosting with some chopped pecans. I thought that it made for a nice flavor contrast. Enjoy!
Ingredients
Cake
1/2 c. butter or margarine, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. salt
2 c. flour
1 c. pumpkin pie filling
2 medium ripe Chiquita bananas, mashed
Frosting
8 oz cream cheese, softened (I just went with Philadelphia here, but feel free to choose what you like)
1/2 c. butter, softened (I suggest unsalted Land O’Lakes)
2 tsp. vanilla extract
3-4 c. powdered sugar
Directions
(1) Cream butter and sugar together in a mixing bowl. Add eggs, pumpkin, and vanilla.
(2) In a separate bowl whisk together flour, baking soda, and salt. Gradually add the flour mixture to the butter and sugar mixture; stir in the bananas and pecans.
(3) Spread into a greased jelly roll pan. Bake at 350° for 25-30 minutes. Allow to cool before frosting.
For the frosting: In a mixing bowl beat cream cheese, butter, and vanilla together. Gradually beat in enough powdered sugar till desired consistency and taste is reached.
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Quick Tip: This cake is delicious even without the frosting!
