Pumpkin Cake with Cream Cheese Glaze
By jenknoll
Calories: 236 (29% from fat)
Fat: 7.5g (sat 4.6g,mono 1.7g,poly 0.3g)
Protein: 3.9g
Carbohydrate: 38.8g
Fiber: 1.5g
Cholesterol: 21mg
Iron: 1.8mg
Sodium: 295mg
Calcium: 41mg
- 16
Ingredients
- Cake:
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 3/4 cup egg substitute
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin
- 3 cups sifted cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Cooking spray
- Glaze:
- 1/2 cup powdered sugar
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
- 1/2 teaspoon vanilla extract
- 3 tablespoons fresh orange juice
- Garnish:
- Fresh orange sections (optional)
Preparation
Step 1
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, 1/4 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 after each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections, if desired.