Frosted Pumpkin Cake

This past weekend, I did a little sister bonding in Toronto. It was a great weekend with good times and yummy food. On Sunday afternoon, we had plans to bake a little something and when the first attempt didn’t go as planned, we decided to try a pumpkin recipe. I had just been flipping through some of Caroline’s magazines and found this recipe. It looked yummy and super easy to make so I thought I would give it a whirl. It also doesn’t heart that it is a slightly healthier cake than usual!

The end result was a moist cake with great frosting! The cake wasn’t that flavourful but that may have had something to do with the fact that I used the not-so-fresh cinnamon in Caroline’s cupboard! Caroline and I decided that we would make this cake again but next time we would add pumpkin pie spice for a little something more! I also used about 1/4 cup more of icing sugar in the frosting because it was a little runny.

Frosted Pumpkin Cake
Source: Cooking Light November 2009
10.1 ounces flour (about 2 1/4 cups)
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 (15 ounce) can pumpkin puree (I used 1 3/4 cups)
Cooking Spray
2 tbsp butter, softened
1/2 tsp vanilla extract
1 (8 ounce) package light cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350.
2. To prepare cake, weight 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.
3. Combine brown sugar, butter, and vanilla in 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 9×13 pan coated with baking spray. Bake for 25 minutes or until a wooden pick inserted into the centre comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the icing sugar, beating until well combined. Spread frosting over cake.

I am sure this is the first of many pumpkin recipes this fall on our blog, so stay tuned!


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