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  1. Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan at least 2" deep. 

  2. To make the cake: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spice. 

  3. In a large bowl, whisk the sugar alternative, oil, eggs, vanilla, and pumpkin purée until smooth.

  4. Stir the dry ingredients into the wet ingredients. Transfer the batter to the prepared pan. 

  5. Bake the cake for 22 to 26 minutes, until the top is set and a toothpick inserted into the center comes out clean.

  6. Remove the cake from the oven; allow it to cool completely in the pan before frosting. 

  7. To make the frosting: In a small bowl, stir together the sugar alternative, cream or milk, and vanilla. Warm gently in the microwave to dissolve the sugar, about 5 to 10 seconds.

  8. Beat the cream cheese and butter together until no lumps remain. 

  9. Add the sugar alternative mixture to the cream cheese mixture and mix until smooth.  

  10. Spread the frosting over the cake, cut into squares or wedges, and serve directly from the pan.

  11. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage. 

Tips from our Bakers

  • Want to save a bit of time, effort, and calories? Skip the frosting and serve the cake warm from the oven, adding a dusting of confectioners' sugar if desired.

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.