Pumpkin Pie Cake

  • CAKE:
  • Cooking Spray
  • 2 Tbs. flour
  • 1 C sugar
  • 1/2 C brown sugar
  • 1/4 C canola oil
  • 1/2 C egg substitute
  • 2 eggs
  • 1 (15oz.) can unsweetened pumpkin
  • 2 C flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. Salt

  • 2 Tbs. butter, softened
  • 1 (8oz.) package 1/3-less-fat cream cheese
  • 3 C powdered sugar
  • 2 tsp. fresh orange juice
  • 1/4 C chopped pecans, toasted
  • Orange Slices (optional)

Preheat oven to 350.

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Combine sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

Combine flour, baking powder and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices.

Date Added:January 28, 2007
Source:Cooking Light



2006 - 7 Points Each