Frosted Pumpkin Cake

By Mary-10

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

Preparation

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