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Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting
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Description
Soft, moist and full of fall flavors.
Ingredients
- FOR THE CAKE:
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoons Salt
- ¾ cups Canned Pumpkin Puree
- ¾ cups Brown Sugar, Firmly Packed
- ½ cups Vegetable Oil
- 2 Eggs
- ¼ cups Non-fat Plain Greek Yogurt
- FOR THE FROSTING:
- 1 package (8 Oz. Size) Cream Cheese, Softened
- ½ cups Powdered Sugar
- 2 Tablespoons Canned Pumpkin Puree
- ½ teaspoons Pumpkin Pie Spice
Preparation
Preheat oven to 350 F. Lightly spray an 8×8 inch square pan with cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, combine the pumpkin, brown sugar, vegetable oil, eggs, and yogurt. Mix until combined. Add the flour mixture into the pumpkin mixture and stir just until combined.
Pour batter into prepared pan. Bake for 22-25 minutes or until cake is golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and allow cake to cool.
As cake is cooling, prepare frosting. In a large bowl, beat cream cheese and powdered sugar on low speed with an electric mixer until mixture is smooth. Beat in pumpkin and pumpkin pie spice until combined. Refrigerate until ready to use or frost cake once cool. Enjoy!
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