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
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
