Pumpkin Cake With Cream Cheese Frosting | THM : S

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pumpking cake with cream cheese frosting

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It’s that time of year for pumpkin-flavored everything! Yay!

Every fall, pre-Trim Healthy Mama, I would make an ultra moist pumpkin sheet cake with cream cheese frosting that we inhaled. This year, I was determined to come up with a THM equivalent to keep me from going off plan or missing out. The recipe that follows is the result! This Pumpkin Cake is moist, flavorful, filling, absolutely delicious and tastes just like my favorite Fall treat.

Oh yeah, it’s on plan (an S), and good for you too!

Trim healthy mama pumpkin cake

Yield: 9 servings

Pumpkin Cake With Cream Cheese Frosting | THM : S

Pumpkin Cake With Cream Cheese Frosting | THM : S
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 1/4 cups canned pumpkin
  • 4 eggs
  • 1/2 cup xylitol
  • 1/4 cup butter, softened
  • 1/4 cup golden flaxseed meal
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp mineral salt
  • 1/4 tsp liquid stevia extract (optional: only if you like your cake really sweet)
  • 1/8 tsp cloves

FROSTING

  • 1 8oz. brick of cream cheese softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla
  • 3 Tbsp xylitol
  • 1/4 tsp liquid stevia extract (optional)

Instructions

  1. Preheat oven to 350 F. Grease 8x8 baking dish with butter. Dump all of cake ingredients into blender and blend until smooth. Spread batter evenly into baking dish. Bake at 350 for 40 minutes, or until knife comes out clean. Cool.
  2. In a separate bowl, beat frosting ingredients together until smooth. Spread over cooled cake. Cut into 9 pieces and enjoy!

Pumpkin cake Trim Healthy Mama


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49 thoughts on “Pumpkin Cake With Cream Cheese Frosting | THM : S”

  1. Delicious recipe! I doubled recipe and accidently put 1 C. of ground flax meal instead of 1/2 C. and then only put in 1/4 C. almond flour & 1/2 C. coconut flour. I only used 2 whole eggs & used egg whites (from carton) for remainder. Cake is moist and absolutely delicious with icing recipe & also heavy whipped cream! Thanks for recipe!!!

  2. I made this AGAIN Jacinda! It’s sooo good. I’m sharing it tonight with my step-dad for his birthday! (LOVE how you just dump everything into a blender at once…sooo easy!)

  3. This cake was fantastic! I added fresh blueberries since they’re in season right now. Very moist and delicious. I used heavy cream in the frosting instead of butter, it was a little lighter. Also used maple extract instead of vanilla in cake and frosting, excellent flavor. My neighbor is on a strict diet and he loved it, I call him my Guinea Pig, he tests all of my low carb recipes. Two thumbs up!

  4. Don’t worry about the confusion in previous comments– this recipe, as written, is amazing. I’m reviewing this today as I’m back here on the blog to make it the SIXTH time!! Make it, you’ll love it!

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