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Iced Pumpkin Spice CakeCinnamon, ginger, nutmeg and allspice combined with pumpkin and raisins make this a real fall treat Recipe Rating  1 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 60 minutes Servings:
Makes 12 servings (1 piece each)
| 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 (1 cup = 2 sticks)
- 2 cups firmly packed brown sugar
- 1 cup Egg Beaters® Original (1 cup = 8 oz)
- 1 can (15 oz each) 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
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 | 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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Nutrition Facts Amount per Serving Calories 568 % Daily Value* Total fat 31% 20 g Saturated fat 14% 3 g Cholesterol 0% 0 MG Sodium 13% 307 MG Carbohydrate 31% 94 g Dietary fiber 20% 5 g Sugars 6% 64 g Protein 16% 8 g Vitamin A 123% Vitamin C 4% Calcium 11% Iron 15% * Percent Daily Values are based on a 2,000 calorie diet |
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