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Pumpkin Cake with Cream Cheese Frosting


Serves: 24 snack cakes

Prep Time: 10 minutes

Cooking Time: 23 to 25 minutes

Difficulty: Easy

Comments

This is easy to make and makes a great dessert or a snack.

Ingredients

2 1/4 cups flour, all purpose

2 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon, ground

1/2 teaspoon nutmeg, ground

1/2 teaspoon salt

1 cup brown sugar, packed

2 tablespoons butter

2 tablespoons canola oil or vegetable oil

2 egg(s), large

1 can (15 ounces each) pumpkin puree

1 box powdered sugar, 16 ounces

8 ounces cream cheese, 1/3 less fat

1 teaspoon vanilla extract

2 tablespoons butter

cooking spray

Preparation

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Whisk dry ingredients (flour, baking powder, salt, cinnamon and nutmeg) together in a medium bowl. In a larger mixing bowl, beat together softened butter, oil, sugar and vanilla extract with a hand mixer until combined. Add eggs and beat well. Add pumpkin and beat well. Add flour mixture to the pumpkin mixture and mix together with a wooden spoon. Spread batter evenly into baking dish. Bake in center of oven for 23 to 25 minutes until cooked through. Insert a toothpick into the center of the cake, and when it comes out clean the cake is done. Cool completely before frosting. To make the frosting: place softened butter, cream cheese and vanilla in a mixing bowl. Beat with a hand mixer using medium speed. Slowly add powdered sugar and beat well until frosting is smooth and creamy. Once cake is completely cooled, spread frosting evenly over cake. Cut into 24 squares.

Nutrition

Per Serving About: 200 calories, 4.5 g fat, 2 g saturated fat, 0 g trans fat , 3 g protein, 39 g carbohydrates, 1 g dietary fiber, 170 mg sodium


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