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Pumpkin-Orange Cake

Cooking Light

Becky Luigart-Stayner; Jan Gautro

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Worthy of a Special Occasion

You can also prepare this in a 13 x 9-inch pan (bake for 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 20 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.

Yield: 14 servings (serving size: 1 slice)

Ingredients

  • 1/2  cup  granulated sugar
  • 1/2  cup  butter, softened
  • 1  (15-ounce) can pumpkin
  • 1/4  cup  egg substitute
  • 1/2  teaspoon  vanilla extract
  • 2 3/4  cups  sifted cake flour
  • 1  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1/4  teaspoon  ground nutmeg
  • 1  (12-ounce) can evaporated fat-free milk
  • Cooking spray
  • 3  cups  sifted powdered sugar, divided
  • 3/4  cup  (6 ounces) 1/3-less-fat cream cheese, softened
  • 1  teaspoon  grated orange rind
  • 2  cups  mandarin oranges in light syrup, drained
  • 1  cup  pomegranate seeds (about 2)

Preparation

Preheat oven to 350°.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.

Nutritional Information

Calories:
338 (26% from fat)
Fat:
9.6g (sat 5.9g,mono 2g,poly 0.4g)
Protein:
5.9g
Carbohydrate:
58.5g
Fiber:
1.2g
Cholesterol:
28mg
Iron:
2.3mg
Sodium:
354mg
Calcium:
102mg
Kathryn Conrad, Cooking Light, OCTOBER 2004