Pumpkin Cake With Cream Cheese Glaze

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1 1/2 cups granulated sugar
• 1/2 cup butter, softened
• 3/4 cup liquid egg substitute
• 1 teaspoon vanilla
• 15 ounces canned pumpkin
• 3 cups cake flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• nonstick cooking spray
• 1/2 cup powdered sugar
• 1/2 cup neufchatel cheese (1/3 less fat cream cheese)
• 1/2 teaspoon vanilla
• 3 tablespoons orange juice
• orange section (optional)

Recipe

• 1 preheat oven to 350°.
• 2 to prepare cake place granulated sugar and butter in a large bowl beat with a mixer at medium speed until well blended (about 5 minutes). add egg substitute, ¼ cup at a time, beating well after each addition. beat in 1 teaspoon vanilla and pumpkin.
• 3 lightly spoon flour into dry measuring cups, level with a knife. combine the flour and next 6 ingredients (flour through nutmeg) stirring well with a whisk. fold flour mixture into pumpkin mixture.
• 4 spoon batter into a 10-inch tube pan coated with cooking spray. bake at 350° for 55 minutes or until a wooden pick inserted in cake comes out clean. cool in pan 10 minutes on a wire rack. remove from pan; place on wire rack.
• 5 to prepare glaze place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. beat in 1/2 teaspoon vanilla. add orange juice, 1 tablespoon at a time, beating well alter each addition. drizzle warm cake with glaze. cool completely on wire rack. garnish with orange sections.