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.
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
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar
How to Make It
Preheat oven to 350°.
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.
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 9inch 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.
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.
I made this for a hoiday party at my house and it was a hit!! Very easy to make, too. Nice and moist. I might try adding a few things to change it up a bit. Like golden raisins, walnuts & dried cranberries! (Not all at once, though.)
I will make this again...very soon!!
This cake was super easy to make. I made it with my three year old son and it turned out delicious! It didn't last to long in my house every time I turned around I saw someone sneaking a piece. I am already planning on making it again for a family get together this weekend.
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