Iced Pumpkin Spice Cake

Cinnamon, ginger, nutmeg and allspice combined with pumpkin and raisins make this Iced Pumpkin Spice Cake a real fall treat.

Photo by Darla L.
Try this delicious Iced Pumpkin Spice Cake recipe.

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

12

servings

Ingredients

  • PAM® Baking Spray

  • 3

    cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®

  • 4

    teaspoons pumpkin pie spice

  • 2

    teaspoons baking powder

  • 1

    cup Parkay® Original-stick, softened, 2 sticks

  • 2

    cups firmly packed brown sugar

  • 1

    cup Egg Beaters® Original, 8 oz

  • 1

    (15 ounce) can solid-pack pumpkin

  • 1 1/2

    cups golden raisins

  • 1 1/2

    cups confectioners' sugar

  • 2

    tablespoons water

  • 1

    cup chopped pecans or walnuts

  • Reddi-wip® Fat Free Dairy Whipped Topping, optional

Directions

Preheat oven to 350°F. Spray 13x9-inch baking pan with baking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside. Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Just before serving, dollop with Reddi-wip, if desired.

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