Pumpkin Pie Cake
- Cooking spray
- 2 tablespoons all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup canola oil
- 1/2 cup egg substitute
- 2 large eggs
- 1 (15-ounce) can unsweetened pumpkin
- 2 cups all-purpose flour (about 9 ounces)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin-pie spice
- 1/2 teaspoon salt
- 2 tablespoons butter, softened
- 1 (8-ounce) package 1/3-less-fat cream cheese
- 3 cups powdered sugar
- 2 teaspoons fresh orange juice
- 1/4 cup 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 1 cup granulated 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.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. 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 at 350° 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, if desired.
If you like pumpkin pie, you'll love this cake's subtle spice flavors and velvety cream cheese frosting. The slightly sweet and mild pecans add a pleasant crunch to the smooth frosting.
- Yield: 16 servings (serving size: 1 slice)
|Calories per serving:||318|
|Caloriesfromfat per serving:||30%|
|Fat per serving:||10.6g|
|Saturated fat per serving:||3.5g|
|Monounsaturated fat per serving:||3.8g|
|Polyunsaturated fat per serving:||1.8g|
|Protein per serving:||5.2g|
|Carbohydrate per serving:||51.8g|
|Fiber per serving:||1.4g|
|Cholesterol per serving:||40mg|
|Iron per serving:||1.6mg|
|Sodium per serving:||284mg|
|Calcium per serving:||42mg|
Good to Know
Pie or cake? You won’t have to choose with this delectable dessert. It incorporates all the cinnamon-spice of pumpkin pie, as well as the fiber and beta-carotene of pumpkin, into a delicious cake layered with velvety cream cheese frosting, no pastry crust required.