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Frosted Pumpkin Cake

Photo: Becky Luigart-Stayner; Styling: Sabrina Bone
Yield 24 servings (serving size: 1 piece)
Pumpkin cake is moist and fluffy and a great change-up from classic pumpkin pie.

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

Nutrition 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

How to Make It

  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.