Pumpkin Cake with Cream Cheese Glaze

Becky Luigart-Stayner; Jan Gautro

The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 38.8g
  • Fiber: 1.5g
  • Cholesterol: 21mg
  • Iron: 1.8mg
  • Sodium: 295mg
  • Calcium: 41mg

Ingredients

  • Cake:
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 3/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin
  • 3 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Cooking spray
  • Glaze:
  • 1/2 cup powdered sugar
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons fresh orange juice
  • Garnish:
  • Fresh orange sections (optional)

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, 1/4 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.
  4. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack.
  5. To prepare glaze, place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well after each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections, if desired.
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