Rating: 5 stars
42 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 36

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.

Liz Rhoades
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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.

Nutrition Facts

318 calories; calories from fat 30%; fat 10.6g; saturated fat 3.5g; mono fat 3.8g; poly fat 1.8g; protein 5.2g; carbohydrates 51.8g; fiber 1.4g; cholesterol 40mg; iron 1.6mg; sodium 284mg; calcium 42mg.
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