More Pumpkin

I told you that I have wanting pumpkin lately! It's fall after all and nothing says fall like pumpkin and spice. So, here goes. This recipe is one that I pulled out of Cooking Light this month. I am less likely to feel guilty about baking if the recipe is one that is from Cooking Light. Maybe it's all in my head.

The picture is what drew me to this. A delicious looking cake with a nice cream cheese frosting. While cream cheese frosting isn't my favorite, I can make special exceptions. Plus, the best part? It's light!

My picture didn't turn out quite as pretty as the one in the magazine, but that's okay. Case in point:

My cake is flatter then the picture. I do have to say though, I cut this piece from the flattest part of the cake. The rest is much more springy and less condensed. Operator error I am sure.


The end results were very good! And anything when I can use my Kitchenaid is a good thing. Confession: I sometimes look for recipes that calls for a mixer just so I can use mine.

This is a moist cake made so by the canned pumpkin. It really is the star of the cake. After all, it wouldn't be a pumpkin cake without the pumpkin. The brown sugar gave it richness that white sugar couldn't, and the fact that it doesn't have much fat (butter) in it, is what makes it light.

The frosting does have a lot of powdered sugar and butter and cream cheese in it, but you aren't eating that much icing. The majority of the serving size is cake. Plus, the pieces are cut small which also helps in keeping this cake well under 200 calories a piece.

Frosted Pumpkin Cake
from: Cooking Light Magazine November 2009

Cake:
10.1 ounces flour (about 2 1/4 cups)
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1 can (15 ounces) pumpkin puree
cooking spray

Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 package (8 ounces) 1/3-less fat cream cheese
2 cups sifted powdered sugar

1. Preheat oven to 350 degrees.

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 a 13x9 inch baking pan coated with cooking spray. Bake for 25 minutes or until a wooden toothpick 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.