Yield: 12 Servings
Pumpkin Cake with Brown Sugar Frosting
This light, moist Brown Sugar Pumpkin Cake is loaded with warm fall spices and topped with a thin layer of sweet brown sugar frosting. It’s destined to become a family favorite!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoons ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 3 large eggs
- 15 oz can pumpkin puree
- 1 ½ teaspoons vanilla extract
- 1 cup vegetable oil
- ¾ cup light brown sugar
- ¾ cup granulated sugar
For the Brown Sugar Frosting:
- 2 cups powdered sugar
- 1 cup packed light brown sugar
- ½ teaspoon cinnamon
- Pinch of salt
- ½ cup unsalted butter, melted
- ¼ cup half and half
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350°F and grease a 9x13 baking dish.
- In a large bowl, stir together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
- In a separate large bowl, whisk together the eggs, pumpkin, vanilla, vegetable oil, brown sugar and regular sugar until smooth.
- Add the dry ingredients to the wet mixture in 2-3 batches, stirring until batter is smooth. (You can also use an electric mixer, just don’t over-mix).
- Transfer to the prepared baking dish and bake for 35-40 minutes, or until a toothpick comes out clean. Let the cake cool for a few minutes (~10 minutes).
- Meanwhile, sift the powdered sugar into a large bowl. Add in the brown sugar, cinnamon, salt, melted butter, vanilla, and half and half. Whisk until completely smooth. Pour over the slightly cooled cake.
Notes
Storage:
- Store any leftover cake, wrapped tightly, in the fridge for up to 5 days.
- To Freeze: Just wrap individual portions in plastic wrap or press ‘n’ seal, followed by a layer of foil. Then place the wrapped portions in an airtight container or freezer bag, and store in your freezer for 3 months or so. Thaw in the fridge before serving.
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Nutrition
Serving: 1, Calories: 566kcal, Carbohydrates: 77g, Protein: 4g, Fat: 28g, Saturated Fat: 7g, Polyunsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 69mg, Sodium: 271mg, Fiber: 2g, Sugar: 58g