Pumpkin-Orange Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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