Frosted Pumpkin Cake Recipe

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Ingredients:

Serving

dessert

Directions:

Cake:
/10 ounces all-purpose flour (about 2 1/4 cups)
/2 teaspoons baking powder
Teaspoons ground cinnamon
/4 teaspoon salt
Cup packed brown sugar
/4 cup butter, softened
Teaspoon vanilla extract
Large eggs
(15-ounce) can pumpkin puree
Cooking spray
Frosting:
Tablespoons butter, softened
/2 teaspoon vanilla extract
(8-ounce) package 1/3-less-fat cream cheese
Cups sifted powdered sugar
Preparation
Preheat oven to 350°.
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, 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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.