Frosted Pumpkin Cake

Frosted Pumpkin Cake Recipe
Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
Pumpkin cake is moist and fluffy and a great change-up from classic pumpkin pie.

Yield:

24 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Fat 5.5 g
Satfat 3.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 3 g
Carbohydrate 30 g
Fiber 0.9 g
Cholesterol 32 mg
Iron 1.2 mg
Sodium 135 mg
Calcium 62 mg

Ingredients

Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin puree
Cooking spray
Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Trisha Kruse, Eagle, Idaho,

Cooking Light

November 2009
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