- PAM® Coconut Oil No-Stick Cooking Spray
- 3 cups Ultragrain® All Purpose Flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 cup Parkay® Original-stick, softened
- 2 cups firmly packed brown sugar
- 1 cup Egg Beaters® Original
- 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)
- Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking 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. Pour into prepared pan.
- Bake 40 to 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. Top with Reddi-wip just before serving, if desired.
09/08/2019
recipepes.com
ced pumpkin spice cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
