Wednesday, December 7, 2011

Frosted Pumpkin Cake

serves 24 ( 4 points + )


  • 2-¼ c. flour
  • 2-½ tsp. baking powder
  • 2 tsp. cinnamon
  • ¼ tsp. salt
  • 1 c. packed brown sugar
  • ¼ c. butter, softened
  • 1 tsp. vanilla
  • 2 eggs
  • 1 ( 15 oz) can pumpkin


  • 2 T. butter, softened
  • 3 oz. reduced-fat cream cheese
  • ½ tsp. vanilla
  • 2 c. powdered sugar
  • 2-3 T. skim milk

Preheat oven to 350 and coat a 13 x 9 pan with nonstick spray.
Mix flour with next three ingredients in a medium bowl.
In a mixing bowl, beat butter, brown sugar, vanilla and eggs. Add pumpkin and mix well. Add flour mixture and mix until combined. Spread in baking pan.
Bake for 25 minutes or until toothpick inserted near the center comes out clean. Cool completely.

For frosting, beat butter and cream cheese until smooth. Add vanilla, then powdered sugar. Add milk as needed to achieve spreading consistency. Spread over cooled cake.

adapted from Cooking Light

1 comment:

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