Frosted Pumpkin Cake

Frosted Pumpkin Cake
Frosted Pumpkin Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 10.1

    ounces all purpose flour about 2 1/4 cups

  • 2 1/2

    teaspoons baking powder

  • 2

    teaspoons groiund cinnamon

  • 1/4

    teaspoon salt

  • 1

    cup browned 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, softened1/2 teaspoon vanilla extract

  • 1

    (8 0z) pkg. 1/3 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

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: