Frosted Pumpkin Cake Recipe

Name: Frosted Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; 10.1 ounces all-purpose 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; 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
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
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

1
Preheat oven to 350u00b0.
2
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients 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 blended. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; beat well. Fold in flour mixture. Spread batter into a 13 x 9inch metal baking pan coated with cooking spray. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
4
To prepare frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered sugar, beating well. Spread frosting evenly over top of cake.
5
Young Chefs can:
6
Older Chefs can:

1025

kcal

Calories

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: CAKE:, 10.1 ounces all-purpose flour (about 2 1/4 cups), 2 1/2 teaspoons baking powder, 2 teaspoons ground cinnamon, 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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