Iced Pumpkin Spice Cake
By Hklbrries
Cinnamon, ginger, nutmeg and allspice combined with pumpkin and raisins make this a real fall treat.
Prep time: 15 minutes
Total time: 60 minutes
- 12
Ingredients
- Nonstick baking spray
- 3 cups all-purpose flour
- 4 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 cup stick margarine (1 cup = 2 sticks)
- 2 cups firmly packed brown sugar
- 1 cup Egg Beaters
- 1 can (15 ounce) solid-pack pumpkin (15 ounces = 1 1/2 cups)
- 1 1/2 cups golden raisins
- 1 1/2 cups confectioners' sugar
- 2 tbsp water
- 1 cup chopped pecans or walnuts
- Fat free dairy whipped topping, optional
Preparation
Step 1
Preheat oven to 350 F. Spray 13-by-9-inch baking pan with baking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
Mix together margarine 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 whipped topping, if desired.