Frosted Pumpkin Cake Recipe

Name: Frosted Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Cake:; 10.1 ounces all-purpose flour (about 2 1/4 cups); 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3.5 teaspoons ground cinnamon; 1 teaspoon ginger; 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; 1/3 cup chopped pecans; 1/2 cup dried chopped cranberries; Cooking spray; Frosting:; 2 tablespoons butter, softened $; 1/2 teaspoon vanilla extract $; 1 (8-ounce) package 1/3-less-fat cream cheese; 2 cups sifted powdered sugar

Servings: persons

Cake:
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3.5 teaspoons ground cinnamon
1 teaspoon ginger
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
1/3 cup chopped pecans
1/2 cup dried chopped cranberries
Cooking spray
Frosting:
2 tablespoons butter, softened $
1/2 teaspoon vanilla extract $
1 (8-ounce) package 1/3-less-fat cream cheese
2 cups sifted powdered sugar

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Preparation
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1. Preheat oven to 350u00b0.
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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.
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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 2 8-inch rounds coated with cooking spray. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
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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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 10.1 ounces all-purpose flour (about 2 1/4 cups), 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Frosted Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frosted Pumpkin Cake

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