My good friend gave me a subscription to “Cooking Light” magazine this year, and I have enjoyed combing through all of the light recipes inside each edition.
In the November issue, I spotted this recipe from a woman in Eagle, Idaho (A quick SHOUT OUT to my Idaho friends!) for a Frosted Pumpkin Cake.
Autumn brings with it a craving for all things pumpkin and spice. Throw in a light cream cheese frosting and I’m all over it.
Still, if I’m being honest, I worried about a low fat cake. At least it wasn’t non-fat, and the recipe looked like it had all the necessities needed to meet my yum factor.
So, it is my pleasure to share with you, the lower in fat, Pumpkin Cake.
I rate this cake a 4 out of 4 stars. I’m rating it as a “light” cake. I can’t really say this is a 4 out of 4 star cake in the same way I would rate a Hummingbird Cake, because lets face it, it’s not a Hummingbird Cake. Hummingbird Cake rates a 10 out of 4 out of 4 stars 🙂
Seriously, I think this is a fabulous cake. It has the flavor of autumn, it’s dense and moist–all the more reasons to bake her up!
Frosted Pumpkin Cake
Adapted from November’s Cooking Light Magazine
- 10.1 oz all purpose flour (2.25 cups)
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon ( I used more)
- 1/8 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 cup packed brown sugar
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 2 large eggs
- 15 oz can pumpkin puree (Pure–check ingredients)
- Cooking spray
- 2 tbsp butter, softened
- 1/2 tsp vanilla extract
- 8 oz package 1/3 less fat cream cheese
- 2 cups sifted powdered sugar
- Preheat oven to 350 degrees.
- To prepare cake, weigh or lightly spoon flour into dry measuirng cups; level with a knife. Combine flour, baking powder, cinnamon, other spices,and salt in a small bowl, stirring with a whisk.
- Combine brown sugar, 1/4 cup butter, and 1 tsp 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 puree; mix well. Fold in flour mixture. Spread batter into a 13×9 inch baking ban coated with cooking spray. Bake at 350 degrees for 20- 25 minutes or until wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
- To prepare frosting, combine 2 tbsp butter, 1/2 tsp 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.
Yields 24 servings; serving size: 1 piece
Calories 178, Fat 5.5, Protein 3 g, Carb 30 g, Fiber .09, Chol 32 mg, Iron 1.2mg, Sodium 135 mg, Calc 62 mg