Pumpkin Pie Cake...Y'all this is Really Good!!!

Cooking Light did it again...managed to lighten up a yummy cake. This was so easy to make.

I decided to make it in
a bundt pan,
baked it for 45 minutes
Just swirl the frosting on.
318 calories per serving..not bad!

Yield
16 servings (serving size: 1 slice)





Ingredients

Cake:

Cooking spray
2 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup canola oil
1/2 cup egg substitute
2 large eggs
1 (15-ounce) can unsweetened pumpkin
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin-pie spice
1/2 teaspoon salt


Frosting:
2 tablespoons butter, softened
1 (8-ounce) package 1/3-less-fat cream cheese
3 cups powdered sugar
2 teaspoons fresh orange juice
1/4 cup chopped pecans, toasted
Orange slices (optional)


Preparation
Preheat oven to 350°.

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.

Nutritional Information
Calories: 318 (30% from fat)
Fat: 10.6g (sat 3.5g,mono 3.8g,poly 1.8g)
Protein: 5.2g
Carbohydrate: 51.8g
Fiber: 1.4g
Cholesterol: 40mg
Iron: 1.6mg
Sodium: 284mg
Calcium: 42mg

Liz Rhoades, Cooking Light, NOVEMBER 2005





Baby is always a happy camper when I bake...

Years ago when our family was young and all together, I baked a lot.

So when he walked in today and saw me making a cake, for a minute his

mind went back to those happy times of Christmas baking.

Things are different now...the family is all spread out...part of our

hearts are in Virginia and Tennessee.....even China.

We are so blessed to have had all those fun Christmases with

our three kids.

Now three has turned into eight, soon to be 10!

If Y'all come home, I'll bake you a cake!!

Merry Christmas!!!