Wednesday, November 3, 2010

Frosted Pumpkin Cake

O, how I love pumpkin! There's just so many ways to make it. This cake has the perfect balance of pumpkin flavor and the sweetness of the cream cheese frosting. You can't go wrong. I hope you enjoy!
  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsps baking powder
  • 2 tsps ground cinnamon
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 1/4 cup butter (4 tbsp), softened
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 (15-oz) can pumpkin
  • 1 tub cream cheese frosting or for homemade frosting click here

Preheat oven to 350 degrees.

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 tsp vanilla in a large bowl. Beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition.

Add pumpkin; mix well.

Fold in flour mixture.

Spread batter into a 13x9-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 before frosting.

From Cooking Light November 2009.

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