Cream Cheese Frosted Pumpkin Cake

By Chez_Alexander

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

Ingredients

• CAKE:
• 10.1 ounces flour (about 2 1/4 cups)
• 2 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 cup packed brown 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, softened
• 1/2 teaspoon vanilla extract
• 1 (8-ounce) package cream cheese
• 2 cups sifted powdered sugar

Preparation

Step 1

1. Preheat oven to 350°.

2. 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.

3. 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.

4. 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.