Iced Pumpkin Spice Cake

By Dglmedia

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

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

Details

Servings 12
Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

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.