Cooking Light's Pumpkin Cake with Cream Cheese Frosting

The other day, I came across a can of pumpkin pie filling in the pantry and started searching for a recipe to use it up. I found this recipe in an old issue of Cooking Light magazine.

Since I used pumpkin pie filling, I reduced the amount of brown sugar, and eliminated the cinnamon and salt called for in the original recipe.

According to the magazine, if using low fat cream cheese in the frosting, the fat gram total for one piece is 5.5 g. Not bad.

2 1/4 cups flour
2 1/2 t baking powder
3/4 cup packed brown sugar
1/4 cup butter, softened
1 t vanilla extract
2 eggs
1 (15-ounce) can pumpkin pie filling

Cream Cheese Frosting
2 T butter, softened
1 t vanilla extract
1 (8 oz) pkg cream cheese
2 cups sifted powdered sugar

Preheat oven to 350°. Coat a 13x9" baking pan with cooking spray. Set aside.

Combine flour, baking powder, cinnamon, and salt in a medium bowl with a whisk. Set aside.

Stir sugar, butter, and vanilla together in a large bowl; beat with a mixer at medium speed til well combined.

Add in eggs, 1 at a time, to sugar mixture; beating well after each addition. Stir in pumpkin; mix well. Fold in flour mixture.

Spread batter into prepared baking pan. Bake 25 minutes or til a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.

For the frosting, combine butter, vanilla and cream cheese in a medium bowl; mix with a mixer at medium speed til combined. Gradually add the powdered sugar, beating til well combined and smooth.
Spread frosting evenly over top of cooled cake.
Slice and serve!