Ingredients

Cake:

10.1 ounces all-purpose flour (about 2 1/4 cups)

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3.5 teaspoons ground cinnamon

1 teaspoon ginger

1/4 teaspoon salt

1 cup packed brown sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

2 large eggs

1 (15-ounce) can pumpkin puree

1/3 cup chopped pecans

1/2 cup dried chopped cranberries

Cooking spray

Frosting:

2 tablespoons butter, softened $

1/2 teaspoon vanilla extract $

1 (8-ounce) package 1/3-less-fat cream cheese

2 cups sifted powdered sugar

Preparation

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.
  3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon 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; mix well. Fold in flour mixture. Spread batter into 2 8-inch rounds coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
  4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon 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.