Frosted Pumpkin Cake

Frosted Pumpkin Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • 10.1

    ounces all purpose flour about 2¼ cups

  • teaspoons baking powder

  • 2

    teaspoons groiund cinnamon

  • ¼

    teaspoon salt

  • 1

    cup browned sugar

  • ¼

    cup butter, softened

  • 1

    teaspoon vanilla extract

  • 2

    large eggs

  • 1

    (15 ounce) can pumpkin puree

  • cooking spray

  • Frosting:

  • 2

    tablespoons butter, softened½ teaspoon vanilla extract

  • 1

    (8 0z) pkg. ⅓ less fat crem cheese

  • 2

    cups sifted powdered sugar

Directions

Preheat oven to 350 degrees 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, one at a time to sugar mixture, beat wellafter each addition. Add pumpkin mix well. Fold in flour mixture. Spread batter into a 9 x 13 inch baking pan coated with cooking spray. Bake at 350 degrees 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 two 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

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