Pumpkin Cake

Pumpkin cake made with healthy wheat germ, flax and whole wheat flour, topped with cinnamon cream cheese frosting.



1/2 cup oil
2 tsp vanilla
1/2 cup honey
1/2 cup brown sugar
2 eggs
1 cup pumpkin puree
1/4 cup wheat germ
2 tbsp flaxseed meal
1 cup whole wheat flour
3/4 cup white flour
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger

In a medium bowl, combine oil, vanilla, honey, sugar, eggs and pumpkin. In another bowl, combine dry ingredients, mix well, then combine with wet ingredients. Mix until blended. Bake at 350F in a greased round cake pan for 25-30 minutes. Top with cinnamon cream cheese frosting, below.

Cinnamon Cream Cheese Frosting:
3 ounces cream cheese
6 tbsp butter
1 tsp vanilla
1 tbsp milk
2 cups powdered sugar
1/4 tsp cinnamon

Combine ingredients and beat until smooth.


This cake was a big hit with all three of my guys, and me too! Cole has been asking me a lot if I can make this again, so I think another one of these pumpkin cakes will be making an appearance in our house in the near future.  It was delicious and moist, and I liked that it had some healthy ingredients hidden in there as well.

-Recipe adapted from Feed Me, I'm Yours: Baby Food Made Easy! Over 200 Recipes- Delicious, Nutritious, & Fun Things You Can Cook Up for Your Kids