Frosted Pumpkin Cake

Yield: 24 servings (serving size: 1 piece)

Ingredients

• Cake:
• 10.1  ounces  all-purpose flour (about 2 1/4 cups)
• 2 1/2  teaspoons  baking powder
• 2  teaspoons  ground cinnamon
• 1/4  teaspoon  salt
• 1  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large eggs
• 1  (15-ounce) can pumpkin puree
• Cooking spray
• 
  Frosting:
• 2  tablespoons  butter, softened
• 1/2  teaspoon  vanilla extract
• 1  (8-ounce) package 1/3-less-fat cream cheese
• 2  cups  sifted powdered sugar

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. 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.

Nutritional Information

Calories:

178

Fat:

5.5g (sat 3.3g,mono 1.3g,poly 0.3g)

Protein:

3g

Carbohydrate:

30g

Fiber:

0.9g

Cholesterol:

32mg

Iron:

1.2mg

Sodium:

135mg

Calcium:

62mg