This recipe is from the November 2009 issue of Cooking Light Magazine.
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 1/2 tsps baking powder
2 tsps ground cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large egg
1 (15 oz) can of pumpkin puree
2 Tbsp butter, softened
½ tsp vanilla extract
1 (8 oz.) package 1/3 less fat cream cheese
2 cups sifted powdered sugar
1. Preheat oven to 350 degrees.
2. 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, butter and vanilla in 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 baking pan coated with cooking spray. Bake for 24 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
4. To prepare the frosting, combine butter, vanilla, and cream cheese in 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.
Nutritional Info: (per serving)
I am not much of a baker, but found this recipe easy and delicious. Give it a try!