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Pumpkin-Orange Cake Recipe

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This recipe for Pumpkin-Orange Cake, by , is from Treasured Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Turley


1/2 cup sugar
1/2 cup butter
1 15 oz. can pumpkin
1/4 cup egg substitute
1/2 t. vanilla
2 3/4 cups cake flour
1 t. baking soda
1/2 t. salt
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1 12oz. can evaporated fat-free milk
3 cups powdered sugar, divided
3/4 cup (6 oz.) 1/3 less-fat cream cheese, softened
1 t. grated orange rind
2 cups mandarin oranges, drained

Preheat oven to 350 degrees. Place sugar and butter in a large bowl; beat with a mixer until well blended. Add pumpkin; beat well. Add egg substitute and vanilla. Beat until well blended. Combine flour and next 6 ingredients, stirring with a whisk. Add flour mixture and milk alternating with butter mixture, beginning and ending with flour mixture. Pour batter into 2- 9 inch cake pans coated with cooking spray. Bake at 350 degrees for 30 minutes or until wooden toothpick comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pan. Cool completely. Place 1 cup powdered sugar and cream cheese in a large bowl. Beat until well blended. Add remaining powered sugar and rind; beat until fluffy. Place 1 cake layer on plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer. Spread remaining cream cheese frosting on top, but not sides. Arrange orange slices in a ring around outer edge of top cake layer.




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