A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.
Original recipe makes 12 servings
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 1/2 cups golden raisins
1 1/2 cups confectioners’ sugar
2 tablespoons water
1 cup chopped pecans or walnuts
Reddi-wip(R) Fat Free Dairy Whipped Topping
- Preheat oven to 350 degrees F. Spray 13×9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
- 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.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- 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.
Calories: 554 kcal
Carbohydrates: 92.8 g
Cholesterol: < 1 mg
Fat: 19.4 g
Fiber: 6.5 g
Protein: 8.4 g
Sodium: 387 mg