Frosted Pumpkin Cake
  • 2¼ cups whole wheat pastry flour (or all-purpose flour)
  • 2½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup packed brown sugar
  • ¼ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (15-ounce) can pumpkin puree
  • Cooking Spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) package ⅓ less fat cream cheese
  • 2 cups powdered sugar
  1. Preheat oven to 350F degrees. Spray 13x9-inch baking pan with cooking spray and set aside.
  2. Prepare CAKE: In a small bowl, add the flour, baking powder, cinnamon, pumpkin pie spice, and whisk until combined.
  3. In a large bowl, add brown sugar, ¼ cup butter and vanilla and beat with a mixer at medium speed until combined. Add eggs, one at a time, beating well after each addition Add pumpkin and mix well. Add flour mixture, and fold in gently until combined.
  4. Pour batter into prepared baking pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Move pan to wire rack to cool completely.
  5. Prepare FROSTING: In a medium bowl, put 2 tablespoons butter, 1 teaspoon vanilla and cream cheese and beat with a mixer a medium speed until combined. Gradually add powdered sugar, beating until well combined. Spread frosting over cake and decorate as desired.
Recipe by Alida's Kitchen at