ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Frosted Pumpkin Cake

Oxmoor House
Yield 24 servings (serving size: 1 piece)
Pumpkin is full of beta-carotene, a form of vitamin A that keeps eyes healthy and acts as an antioxidant. One serving of this moist cake actually provides more than half of your daily vitamin A needs thanks to the canned pumpkin.

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
  • 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 188
  • caloriesfromfat 0.0 %
  • fat 5.5 g
  • satfat 3.4 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 3 g
  • carbohydrate 32.5 g
  • fiber 1 g
  • cholesterol 32 mg
  • iron 1 mg
  • sodium 138 mg
  • calcium 51 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 and next 3 ingredients 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 blended. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; beat well. Fold in flour mixture. Spread batter into a 13 x 9–inch metal baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

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

  5.  

  6. Young Chefs can:

  7.  

  8. Older Chefs can: