16 servings (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Chef's Notes

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.

Ratings & Reviews

indiegirl's Review

December 22, 2013

SusieMaeSmith's Review

December 02, 2013

Megandig's Review

November 17, 2013
I made just one layer as a test for Thanksgiving and it turned out great, I did not alter the recipe. It was very moist and has just the right amount of pumpkin flavor.

Steff8309's Review

October 20, 2013
Delicious and easy. I made it into a trifle. I layered cubes of the cake, then drizzled some caramel syrup, frosting, and pecans. Then I repeated this layer. It got rave reviews and there wasn't any left. Will definitely make again!

Tinkerbell0914's Review

July 22, 2013

smach84's Review

November 21, 2012

SharonEB's Review

November 20, 2012
I highly recommend this cake to anyone who likes carrot cake. It's a lot like carrot cake, but better, in my opinion. It's also quick and easy to make. I didn't alter the recipe at all and it turned out perfectly.

emimac's Review

November 17, 2012

HatChickabug1's Review

November 16, 2012

kedwards0731's Review

October 15, 2012