Pumpkin Pie Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• cooking spray
• 2 tablespoons flour
• 1 cup 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 puree
• 2 cups 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°.
• 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 a mixer at medium speed 2 minutes or until well blended.
• 4 add egg substitute and eggs; beat until well blended.
• 5 add pumpkin, beating until blended.
• 6 combine 2 cups flour, baking powder, and next 3 ingredients (through salt) in a medium bowl.
• 7 gradually add flour mixture to pumpkin mixture, beating just until blended. spoon batter into prepared pans.
• 8 bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• 9 cool in pans 10 minutes on a wire rack. remove cake from pans; cool completely on wire rack.
• 10 to prepare frosting, beat butter and cream cheese at medium speed until creamy.
• 11 gradually add powdered sugar, beating until blended (do not overbeat).
• 12 add juice, stirring until blended.
• 13 place 1 cake layer on a serving plate. spread 1 cup frosting over layer, and top with remaining cake layer.
• 14 spread remaining frosting over top of cake.
• 15 sprinkle with pecans, and garnish with orange slices, if desired.