Iced Pumpkin Spice Cake

11/11/14 7:54 AM

Iced Pumpkin Spice Cake

A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat
Hands On:15 | Total: 60 | Makes: 12 servings (1 piece each)

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 (1 cup = 2 sticks)
2 cups firmly packed brown sugar
1 cup Egg Beaters Original (1 cup = 8 oz)
1 can (15 oz each) solid-pack pumpkin
1-1/2 cups golden raisins
1-1/2 cups confectioners' sugar
2 tablespoons water
1 cup chopped pecans or walnuts
Reddi-wip Fat Free Dairy Whipped Topping, optional

Directions
1. Preheat oven to 350F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice
and baking powder in medium bowl; set aside.
2. Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg
Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins
by hand. Pour into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on
wire rack.
4. Blend confectioners' sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings.
Top with Reddi-wip just before serving, if desired.

Nutritional Information:
12 servings (1 piece each) Calories 570; Total Fat 20 g(Saturated Fat 3 g);
Cholesterol 0 mg; Sodium 309 mg; Carbohydrate 94 g; (Dietary Fiber 5 g,
Sugars 64 g); Protein 8 g; Percent Daily Values*: Vitamin A 122%;
Vitamin C 4%; Calcium 11%; Iron 14%
* Percent Daily Values are based on a 2,000 calorie diet.

http://www.reddiwip.com/recipes/recipe-print?recipeId=2567

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