Frosted Pumpkin Cake
Ingredients
- Cake: ⓘ
- 10.1 ounces all-purpose flour (about 2 1/4 cups) ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3.5 teaspoons ground cinnamon ⓘ
- 1 teaspoon ginger ⓘ
- 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
- 1/3 cup chopped pecans ⓘ
- 1/2 cup dried chopped cranberries ⓘ
- Cooking spray ⓘ
- Frosting: ⓘ
- 2 tablespoons butter, softened $ ⓘ
Instructions
- 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 2 8-inch rounds 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.
Nutrition & Diet Analysis (per serving)
1350
kcal
68% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).