Holiday dessert cake is quick and easy

If you’re looking for a holiday season dessert that’s both quick and easy — as well as tasty — here’s an idea from Lorraine Pascale. She’s one of the judges on the Food Network’s “Holiday Baking Championship.” The show airs at 9 p.m. Sundays.

Pascale describes her Pumpkin Spice Tray Bake as a “dense and flavorful” cake that’s topped with a sweet creamy topping.

Find more recipes and baking tips online at www.foodnetwork.com/shows/holiday-baking-championship.html.

Pumpkin Spice Tray Bake With Maple Cream Cheese Frosting and Pecans

For the cake

1 1/2 sticks of butter, softened

1 cup of light brown sugar (not packed down)

2 teaspoons of cinnamon

3 large eggs

8 tablespoons of canned pumpkin

1 cup of flour

2 teaspoons of baking powder

For the frosting

6 ounces of cream cheese

2/3 cup of confectioners’ sugar

5 tablespoons butter

2 tablespoons maple syrup

1 handful of pecans (optional)

Preheat oven to 375 degrees. Line an 8-inch-square pan with baking parchment.

Combine all of the ingredients for the cake in a mixing bowl and beat them together until well combined. Then tip in to the prepared pan. Bake in the oven for 15-20 minutes or until a skewer inserted in to the center of the cake comes out clean. Remove cake from oven and let cool completely.

Once the cake is cool, put all of the frosting ingredients (except pecans) in a bowl and mix well until smooth. Then spread over the top of the cake. Arrange the pecans on top, cut up the cake and serve.

chris.ross@sduniontribune.com