Light Pumpkin Cake w/ Cream Cheese Frosting

October 28, 2009 at 7:43 pm | Posted in baking, Cakes, cooking, dessert, Desserts, Food, Holiday cooking, photography, Recipes | 13 Comments
Tags: baking, cake, cooking, cooking light, cooking light magazine, dessert, Food, Frosted pumpkin cake, light recipe, low fat, pumkin, pumpkin cake, recipe

pumpkincaksl2

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!

pumpkincake

Frosted Pumpkin Cake

Adapted from November’s Cooking Light Magazine

Cake:

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

Frosting:

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

Rate this:

Like this:

Be the first to like this post.

13 Comments »

RSS feed for comments on this post. TrackBack URI

This sounds great. I’m having a family get together this weekend. I’ll have to give this a try!

Comment by Kristi Rimkus— October 29, 2009 #

Reply
- Thank you for stopping by! I’m going to check out your blog too-I need more “light” recipes.
  
  Comment by angelnina— October 29, 2009 #
  
  Reply
Sounds delicious …
Laila .. http://lailablogs.com/

Comment by lailablogs— October 29, 2009 #

Reply
- Thank you! Also, thanks for visiting my blog. I’ll visit yours too
  
  Comment by angelnina— October 29, 2009 #
  
  Reply
  - Hi Nina! Thanks you so much for commenting on my blog. I’m glad you did because yours seems wonderful! I used to get a subscription to Cooking Light, they have some great dishes. This looks great and you’re right, it doesn’t really seem like it’s missing anything. The good thing is I have everything to make this right now. I have full fat cream cheese though but I think I’ll use it anyway. Great post!
    
    Comment by Michele— October 29, 2009 #
  - Michele, YES! I think the full fat can only make it better HA! I don’t think you’ll be disappointed.
    
    Comment by angelnina— October 29, 2009 #
  - Michele, YES! I think the full fat can only make it better HA! I don’t think you’ll be disappointed.
    
    Comment by angelnina— October 30, 2009 #
  - LOVED IT! It was fabulous! So, I am going to post this on my blog in a day or so and I’m going to provide a link back to you. Just want to make sure is your name Nina or is it Angelnina or by that do you mean Angel Nina? Want to make sure I have it right for my post. Email me if you can.
    
    myitaliangrandmother@hotmail.com
    
    Thanks for the great recipe!
    
    Comment by Michele— November 2, 2009 #
  - You cake looks gorgeous! Thank you for the link and the kind words about my blog. From one Italian American to another- I’m so happy I found you.
    
    Comment by angelnina— November 4, 2009 #
Hi Nina, I recently got a subscription to CL too. I’m going to try this lighter version of pumpkin cake. Heaven knows I shouldn’t be eating the full fat one! Hope all is well, enjoyed your trip to that great bakery and the beautiful scenery while I was here.

Comment by Marie— October 30, 2009 #

Reply
- Thank you! It’s tough for me to get used to some “light” eating, but as long as I know I can still indulge in the good stuff, I feel more satisfied.
  
  You can go on a trip with me anytime!
  
  Comment by angelnina— October 30, 2009 #
  
  Reply
I am about to make this as a birthday cake for my friend!! I’m going to do one apple cake and one pumpkin cake and layer it with the cream cheese frosting. My friend loves pumpkin and apple can’t wait to see how it turns out!!

Comment by Recca— August 31, 2010 #

Reply
- HI Recca! I hope you enjoyed the recipe. I like that it’s “light”
  
  Comment by angelnina— November 21, 2010 #
  
  Reply

Angelnina’s Cottage