Frosted Pumpkin Cake

20 ingredients
5 steps

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 $
  • 1/2 teaspoon vanilla extract $
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 2 cups sifted powdered sugar

Directions

  1. 1
    Preparation
  2. 2
    1. Preheat oven to 350°.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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