Iced Pumpkin Spice Cake

A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.

• Calories: 554 Calories

Ingredients

• 2 teaspoons baking powder
• 2 tablespoons water
• 1 ½ cups confectioners' sugar
• 1 ½ cups golden raisins
• 4 teaspoons pumpkin pie spice
• 2 cups firmly packed brown sugar
• 1 (15 ounce) can solid-pack pumpkin
• 3 cups Ultragrain® All Purpose Flour
• PAM® Coconut Oil No-Stick Cooking Spray
• 1 cup Egg Beaters® Original
• 1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping
• 1 cup Parkay® Original-stick, softened
• 1 cup chopped pecans or walnuts

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Step 4

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.