Pumpkin Pie Cake

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. Pumpkin-pie spice is a combination of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• 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
• 
  Frosting:
• 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)

Preparation

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.

Nutritional Information

Calories:

318 (30% from fat)

Fat:

10.6g (sat 3.5g,mono 3.8g,poly 1.8g)

Protein:

5.2g

Carbohydrate:

51.8g

Fiber:

1.4g

Cholesterol:

40mg

Iron:

1.6mg

Sodium:

284mg

Calcium:

42mg