Pumpkin Cake with Creamy Orange Glaze

By pavaldez

Ingredients

• 2 Cups all-purpose flour
• 2 Teaspoons baking powder
• 2 Teaspoons ground cinnamon
• 1 Teaspoon baking soda
• 1 Teaspoon salt
• 1 Teaspoon ground ginger
• 1 Teaspoon ground nutmeg
• 1 Can (15 ounces) solid-pack pumpkin
• 3 Eggs
• 3/4 Cup packed brown sugar
• 1/2 Cup granulated sugar
• 1/2 Cup unsweetened applesauce
• 2 Tablespoons vegetable oil
• Glaze
• 2 Ounces light cream cheese, softened
• 1/4 Cup powdered sugar
• 2 to 4 Tablespoons fat-free milk
• 1/2 Teaspoon orange extract

Details

Servings 24
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Spray 13x9 inch baking pan with nonstick cooking spray.

2. Combine flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg in medium bowl; mix well. Stir pumpkin, eggs, brown sugar, granulated sugar, applesauce and oil in large bowl until smooth and well blended. Gradually stir in flour mixture until smooth and well blended. Pour into prepared pan.

3. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool completely in pan on wire rack.

4. Beat cream cheese in medium bowl until smooth. Add powdered sugar; beat until well blended. Add 2 tablespoons milk and orange extract; beat until smooth. Add additional milk, 1 teaspoon at a time, until desired consistency is reached.

5. Spread glaze overcake. Let stand until set before cutting and serving.