Yes, I know…it is total pumpkin overload here. Hey, it is fall! And I am inspired 😉
I cam across this recipe in the current issue of Cooking Light (November 2009) and adapted it to work for me. The smell as it bakes is fantastic. Do make sure the butter has plenty of time to soften for both the cake and the frosting.
Ford loved the cake and is pestering me for more, so I know this one is a winner. Moist and very tasty!
Frosted Pumpkin Cake
2 1/4 cups all-purpose flour
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp kosher salt
1 cup packed dark brown sugar
1/4 cup unsalted butter, softened
1 tsp pure vanilla extract
2 large eggs
1 3/4 cups or 15-ounce can pumpkin puree
2 Tbsp butter, softened
1/2 tsp pure vanilla extract
8-ounces lower fat cream cheese
2 cups powdered sugar
Preheat your oven to 350°. Spray a 13″x9″ glass baking dish with cooking spray and set aside.
In a medium bowl combine the flour, baking powder, cinnamon and salt.
In a large bowl blend the brown sugar, 1 tsp vanilla and 1/4 cup butter with a hand mixer at medium till well blended. Add the eggs, 1 at a time, until blended in. Beat in the pumpkin.
Fold the flour mixture into the wet mix and stir till just blended. The batter will be thick so spread into the prepared pan using a spatula.
Bake for 25 to 30 minutes, until a toothpick in the center comes out clean. Let cool on a cooling rack then frost.
To make frosting:
Combine the butter, vanilla and cream cheese in a medium bowl. Beat with a hand mixer till blended on medium speed. Slowly beat the sugar in till well blended.
Spread on the cooked cake.
Make one cake. Servings up to the baker 😉 Do store in the refrigerator as the frosting will spoil otherwise.