Wednesday, November 4, 2009

Pumpkin Cake with Cream Cheese Icing

Last week I discovered a new reader, Angelnina, and in turn discovered her blog, Angelnina's Cottage, which is awesome! She makes great Italian dishes and lots of beautiful Italian cookies! I was so excited to find her blog that I spent the whole afternoon going through it. She recently made this cake from a Cooking Light Recipe and the photo was beautiful.  I actually had everything to make it, so I made it this weekend.  It was delicious, moist, and you can't even tell that it was light. I can't believe that there are only 4 tablespoons of butter in this cake. I used regular cream cheese (instead of the 1/3 less fat that it called for) so I can't say if the lighter version of the icing is as good as the full fat one. Maybe if you've used reduced fat cream cheese you can tell me.

Frosted Pumpkin Cake

Adapted from November’s Cooking Light Magazine
and as seen on Angelnina's Cottage.



2 1/4 cups all purpose flour
2 1/2 tsp baking powder
2 tsp ground cinnamon
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
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


1. Preheat oven to 350 degrees.

2. 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.

3. 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.

4. 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


Amanda said...

Sounds delicious. I'm new to loving pumpkin, just don't like traditional pumpkin pie :-p

DDpie said...

It looks soooo good! I've done this recipe before, both ways, and yes, the low-fat cream cheese tastes just as wonderful. I can't tell a diff really.

Bob said...

Oooo, that look awesome. I have some pumpkin puree in the freezer...

I've used neufchatel (or however you spell it) to make cream cheese frosting before and it was wicked good.

Dajana said...

Looks really tempting.
Cream cheese frosting is gorgeous.

Dawn said...

I love the's all about the frosting for me. LOL

Geezees Geezees Custom Canvas Art said...

I am drooling over this recipe...i love pumpkin! said...

Michele, your cake looks just beautiful! I'm enjoying your blog too, and thank you for the link. Last night I cooked a French dinner--nothing light about it--so I think its time to make a few more light dishes to even it all out :)

Pam said...

I love pumpkin cake, especially with cream cheese frosting. This looks delicious.

Jen_from_NJ said...

Your pumpkin cake looks delicious -light too - what a bonus!

teresa said...

this looks amazing! i love anything with pumpkin in it!

Danielle said...

YEAH!!! You baked!! LOL. it looks wondeful!

Culinary Alchemist said...

YAY! Baking!! Awesome job! And it looks positively sinful too... :)

Patti T. said...

There are only three cakes I like cream cheese frosting on, pumpkin, apple and carrot. This looks really good.

Cathy said...

Well, great minds must think alike. Or we have BakeSpace karma. I just posted my pumpkin bread recipe. I'll bet Pete would like this one, though. He's a sucker for the cream cheese frosting and the "light" part is a bonus. It looks terrific!

Bridgett said...

This looks amazing. Hard to beat that cream cheese frosting.

Kathleen said...

Hey I just found your blog and I love it! Your graphic design is unique and wonderful. I want to try this cake soon!!!

Sweet and Savory said...

My husband doesn't like frosting but I think I could make this one plain and it would stand alone.

The Blonde Duck said...

This looks amazing! I must try it! I love any and all things pumpkin--much to my theighs' dismay....

Spryte said...

That looks so good and I love how the icing looks!