Pumpkin Pie Cake


Nutrition amount per Serving



  • Cooking spray
  • 2 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ¼ cup canola oil
  • ½ 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
  • ½ teaspoon salt
  • 2 tablespoons butter, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese
  • 3 cups powdered sugar
  • 2 teaspoons fresh orange juice
  • ¼ cup chopped pecans, toasted
  • Orange slices (optional)

    1. Preheat oven to 350°.
    2. Make a coating of 2 pans of 8 inch each and dust pans plain the surface with a little flour evenly with 2 tablespoons flour. Make a mixture of 1 cup granulated sugar, oil and brown sugar; beat at moderate speed for 2 minutes or it is well blended. And add egg and pumpkin; beat until well blended.
    3. Slowly put 2 cups of flour into dry measuring cups and level it with a spoon. Add flour, baking powder, and add next 3 ingredients (through salt) in a bowl. Slowly add flour combination to pumpkin combination, beating till it is blended. Add batter into already prepared pans. Let it bake for 30 minutes at 350o or stab a wooden pic and if it comes out clean. Cool it in pans for 10 minutes on oven wire rack.
    4. Now to prepare frosting, start beating cream cheese and butter at moderate speed until creamy. Gently add powdered sugar, beating until blended (don’t over beat). Now add juice and beat. Put one cake layer on serving plate. Level one cup of frosting over layer, and top it with remaining cake layer. Level remaining frosting over top of cake. Sprinkle pecans over it and grace it with orange slice, if desired.

    Pumpkin-pie spice is a mixture of warm spices: cinnamon, ginger, nutmeg, allspice, cloves, and mace. Use it to enliven applesauce, vanilla ice cream, or tea.

16 servings (serving size: 1 slice)