Pumpkin Pie Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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
• 2 tablespoons butter, softened
• 1 (8 ounce) package reduced-fat cream cheese
• 3 cups powdered sugar
• 2 teaspoons fresh orange juice
• 1/4 cup chopped pecans, toasted
• orange slice (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 to prepare cake, coat 2 (8 inch) round cake pans with cooking spray. dust pans evenly with 2 tablespoons flour.
• 3 combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with mixer at medium speed 2 minutes or until well blended. add egg substitute and eggs; beat until well blended. add pumpkin, beating until blended.
• 4 lightly spoon 2 cups flour into dry measuring cup; 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 a wooden pick inserted comes out clean. cool in pans 10 minutes on a wire rack. remove cakes from pans; cool completely on wire racks.
• 5 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.
• 6 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.