Frosted Pumpkin Cake

Frosted Pumpkin Cake Recipe
Oxmoor House
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.

Yield:

24 servings (serving size: 1 piece)

Recipe from

Oxmoor House

Nutritional 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

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

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 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.

 

Young Chefs can:

  • Add measured flour and sugar to batter
  • Help sift powdered sugar

 

Older Chefs can:

  • Beat frosting ingredients with a mixer with adult supervision
  • Spread frosting on top of cooled cake

Trisha Kruse, Eagle, Idaho,

Oxmoor House

August 2011
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