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Frosted Pumpkin Cake


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  • 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



Step 1

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

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