Low Sodium Moist Pumpkin Cake with Cream Cheese Frosting
Indulge in the comforting flavors of autumn with this Low Sodium Moist Pumpkin Cake with Cream Cheese Frosting—a dessert that's as wholesome as it is delicious! Crafted with canned pumpkin puree, warm spices like cinnamon and ginger, and buttermilk for extra tenderness, this cake is perfectly moist and packed with cozy flavor. The low sodium content makes this treat ideal for those watching their salt intake, without compromising on its delightful taste and pillowy texture. Topped with a luscious cream cheese frosting, sweetened with just the right amount of powdered sugar, it’s a crowd-pleaser perfect for holiday gatherings or an everyday sweet fix. Ready in under an hour, this recipe combines simplicity with sensational results, making it a must-try for pumpkin lovers everywhere!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 0.5 cup buttermilk
- 8 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick spray or butter.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, mix together the granulated sugar, light brown sugar, and melted butter until well combined.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.
Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating on low speed until well combined and fluffy.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Slice and serve the cake, and enjoy your moist, flavorful low sodium pumpkin cake with friends and family!
Nutrition Facts
Calories |
5082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 685.8 g | 249% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 500.1 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 674 mg | 52% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
