Pumpkin Cake With Cream Cheese Frosting is a delightful dessert for those of you that want something different instead of pumpkin pie this Thanksgiving.
This cake is moist and full of flavor! Perfect addition to your Thanksgiving pot luck dinner, or as an add on to your dessert table!
It uses no oil and only 2 tablespoons of margarine for those of you on a low fat diet.
2 cups of flour
1 + 1/2 cups of sugar
1 (15 oz can) of pumpkin
3 large eggs
5 oz of fat free vanilla yogurt
2 tbsp of butter or margarine (melted)
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 +1/2 tsp of cinnamon
1/2 tsp nutmeg
1 cup chopped walnuts (optional)
3 oz cream cheese (soft)
1 + 1/2 cups of confectioners sugar
1 tbsp butter (soft)
1 tbsp milk
In a large bowl, beat the eggs and sugar until light and lemony colored.
Add the yogurt, butter and pumpkin and beat for a few minutes.
In a separate bowl combine the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Add to the pumpkin mixture and mix for about 3 minutes until smooth and creamy. Combine the nuts if desired.
Pour into an into a greased (15 x 10 x 1) baking pan or a deeper cake pan if you want a cake like dessert.
Bake at 350° for 25-30 minutes until a toothpick comes out clean. Cool completely before frosting.
Mix all ingredients in a small bowl until creamy. Set aside until the cake is completely cooled and frost.
Pumpkins photo credit: http://www.koco.com