Frosted Pumpkin Cake

Confession: I am a recipe hoarder.

One of my favorite things to do is kick back on the deck with a cup of coffee, a little sunshine, and a good foodie magazine. I dogear the the food I want to try and the designs I’d love to see in my someday home. Once they pile up a bit, it’s time to go through them and remove the good stuff! I use an Exacto knife to slice them out by the spine, three hole punch them, and put them into pretty binders, sorted by different categories.

These precious recipes even survived a burst garbage disposal – hence the crinkles – so you know they’ve got to be good.

This particular recipe has been collecting dust in my beautiful recipe {hoarding} binder since November 2009. It’s from Cooking Light, so you can eat it guilt free, right? I had some associates bakers helping today so some of the ingredients ended up on the floor. But once we pulled it all together, it tasted great!

Frosted Pumpkin Cake a recipe by Cooking Light magazine 24 servings

Ingredients: {If you are not using a scale to measure your flour, be sure to spoon the flour VERY loosely into the measuring cup and level off with the back of a knife.}

  • 10.1 ounces all purpose flour {about 2 1/4 cups}
  • 2 1/2 tsp baking powder
  • 2 tsp cinnamon {I added: 1 tbsp pumpkin pie spice}
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 {15 oz} can pumpkin puree
  • cooking spray


  • 2 tbsp butter, softened
  • 1/2 tsp vanilla
  • 1 {8 oz} package 1/3 fat cream cheese
  • 2 cups sifted powdered sugar

Preheat oven to 350 degrees

To prepare the cake, combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in a medium sized bowl and whisk to mix ingredients. Set bowl aside.

Combine brown sugar, 1/4 cup butter and 1 tsp vanilla in the bowl of a stand mixer. Beat at medium speed until combined. Add eggs, one at a time, until well combined. Add pumpkin and mix well. Fold in the flour mixture.

Spread the batter into a 13 x 9 inch pan that has been coated in cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick in the center comes out clean. Cool completely in pan on a wire rack.

For the frosting:

Combine 2 tbsp butter, 1/2 tsp vanilla, and cream cheese in the bowl of a stand mixer. Gradually add the powdered sugar, and beat well after each addition to combine. Spread the frosting evenly over the cooled cake.

If you are loving pumpkin recipes, these are also my favorites of the autumn season:

Pumpkin Cheesecake Cupcakes
Pumpkin Cream Cheese Muffins
Pumpkin Pie Dip

Add a Comment

Your email address will not be published. Required fields are marked *