Pumpkin-Orange Cake

By makuch47

Ingredients

• Yields: 14 servings
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 (15-ounce) can pumpkin
• 1/4 cup egg substitute
• 1/2 teaspoon vanilla extract
• 2 3/4 cups sifted cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 (12-ounce) can evaporated fat-free milk
• Cooking spray
• 3 cups sifted powdered sugar, divided
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 1 teaspoon grated orange rind
• 2 cups mandarin oranges in light syrup, drained
• 1 cup pomegranate seeds (about 2)
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• Source: www.myrecipes.com
• Published on November 13, 2011.
• Friends Only Recipe

Details

Servings 14

Preparation

Step 1

Preheat oven to 350°.

Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.

Place 1 cake layer on a plate. Spread ⅔ cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.