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Iced Pumpkin Spice Cake
Iced Pumpkin Spice Cake
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Total Time:
60 minutes
Fall-inspired pumpkin cake packed with golden raisins, warm pumpkin pie spice, white drizzle, and crunchy nuts.
Ingredients:
  • PAM® Coconut Oil No-Stick Cooking Spray
  • 3 cups Ultragrain® All Purpose Flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 cup Parkay® Original-stick, softened
  • 2 cups firmly packed brown sugar
  • 1 cup Egg Beaters® Original
  • 1 (15 ounce) can solid-pack pumpkin
  • 1.5 cups golden raisins
  • 1.5 cups confectioners' sugar
  • 2 tablespoons water
  • 1 cup chopped pecans or walnuts
  • 1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping
Instructions:
  • Preheat the oven to 350 degrees F and generously coat a 13x9-inch baking pan with cooking spray. In a medium bowl, mix together the flour, pumpkin pie spice, and baking powder; then set it aside.
  • Cream together the Parkay and sugar in a large bowl using an electric mixer until creamy. Add Egg Beaters and mix until well combined. Then, reduce the mixer speed to low and incorporate the pumpkin. Gradually add the flour mixture and mix until combined. Gently fold in the raisins by hand before pouring the batter into the prepared pan.
  • Bake for 40-45 minutes, or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack.
  • Combine confectioners sugar and water in a blender, then drizzle over the cake. Evenly sprinkle nuts on top and cut into 12 servings. For an extra touch, top with Reddi-wip just before serving.

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