Rating: 2.5 stars
57 Ratings
  • 1 star values: 25
  • 2 star values: 7
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 15

Pumpkin cake is moist and fluffy and a great change-up from classic pumpkin pie.

Trisha Kruse, Eagle, Idaho
Recipe by Cooking Light November 2009

Gallery

Becky Luigart-Stayner; Styling: Sabrina Bone

Recipe Summary

Yield:
24 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

178 calories; fat 5.5g; saturated fat 3.3g; mono fat 1.3g; poly fat 0.3g; protein 3g; carbohydrates 30g; fiber 0.9g; cholesterol 32mg; iron 1.2mg; sodium 135mg; calcium 62mg.
Advertisement
Advertisement