A recipe for pumpkin cake with golden raisins, pumpkin pie spice, and nuts for the fall season.
| Additional Time: | 1 hr |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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 ½ cups golden raisins
- 1 ½ cups confectioners’ sugar
- 2 tablespoons water
- 1 cup chopped pecans or walnuts
- 1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping
Instructions
- Preheat oven to 350 degrees F. Spray 13×9-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.
- Cook’s Tips
- Transporting cupcakes? Spray a thin layer of PAM on the plastic wrap to prevent frosting from sticking.
Reviews
I added a teaspoon of cinnamon to the batter in addition to the pumpkin pie spice and also added a 1/2 tsp of cinnamon to half of the icing. I still feel like it could use more of the spice for flavor. It’s definitely a moist cake that is quick to put together. BF loved this cake, but I’ll continue to use my “regular” recipe.
Pretty Good!! Iv been craving pumpkin cake with cream cheese frosting So I decided to give this recipe a shot! Seeing as how i was going to frost it I did Not make the glaze with the nuts..It does turn out very moist! Mine turned out a bit like pumpkin bars more then pumpkin cake but made no difference to me the flavor was there!! I would definitely make this cake again!!!
I made half a recipe in a 9″ square pan and regret not making the full size. This is really good, the flavors blend perfectly. I do suggest checking in several areas to be sure it is thoroughly baked. While the center was baked at 42 minutes the outer part needed an additional 7 minutes. I should have tented foil over the top to prevent it from darkening, but made the mistake of thinking it wouldn’t need too much additional time. Perhaps using a lower rack would solve that problem. Whatever you need to do to make it work is worth it. I had never used the Pam Coconut Oil spray before and I must say I am now a fan. Thank you, we enjoyed this