Frosted Pumpkin Cake

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 178
  • Fat: 5.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 30g
  • Fiber: 0.9g
  • Cholesterol: 32mg
  • Iron: 1.2mg
  • Sodium: 135mg
  • Calcium: 62mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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