It's from the November issue of Cooking Light (what an awesome magazine, by the way) and it's a nice change of pace from the usual spice and calorie-laden pumpkin-bread recipes, that show up everywhere around that time of the year. And the vanilla-cream cheese frosting? May I just say divine. Ava, who usually never touches anything baked ate 2 pieces and kept asking for more.
Frosted Pumpkin Cake
2 + 1/4 cups flour
2+ 1/2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 15ounce can pumpkin puree
Frosting:
2 tbsp butter, softened
1/2 tsp vanilla extract
1 package 1/3 less-fat-cream cheese
2 cups sifted powdered sugar
Preheat oven to 350 F. (ca. 180 C.) Stir together flour, salt, cinnamon + baking powder. In separate bowl combine brown sugar, butter, vanilla and mix until well combined. Add eggs slowly and keep mixing. Add pumpkin and mix some more. Fold in flour mixture just until combined. Spread into 13x9inch baking pan (greased) and bake for 25 min. Cool completely in pan.
For frosting combine butter, cream cheese and vanilla and mix well. Slowly add powdered sugar, beating until frosting has a smooth consistency. Spread over cake.
Makes 24 servings, 187 calories each (that's where the "almost" comes in, considering, that you won't be able to just eat 1 piece)
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