Name: Iced Pumpkin Spice Cake
Yield: 12
Ingredients: PAM® Coconut Oil No-Stick Cooking Spray -; Ultragrain® All Purpose Flour - 3 cups; Pumpkin pie spice - 4 teaspoons; Baking powder - 2 teaspoons; Parkay® Original-stick, softened - 1 cup; Firmly packed brown sugar - 2 cups; Egg Beaters® Original - 1 cup; Solid-pack pumpkin - 1 (15 ounce) can; Golden raisins - 1 ½ cups; Confectioners' sugar - 1 ½ cups; Water - 2 tablespoons; Chopped pecans or walnuts - 1 cup; Reddi-wip® Fat Free Dairy Whipped Topping - 1 tablespoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Iced Pumpkin Spice Cake

1. PAM® Coconut Oil No-Stick Cooking Spray -

2. Ultragrain® All Purpose Flour - 3 cups

3. Pumpkin pie spice - 4 teaspoons

4. Baking powder - 2 teaspoons

5. Parkay® Original-stick, softened - 1 cup

6. Firmly packed brown sugar - 2 cups

7. Egg Beaters® Original - 1 cup

8. Solid-pack pumpkin - 1 (15 ounce) can

9. Golden raisins - 1 ½ cups

10. Confectioners' sugar - 1 ½ cups

11. Water - 2 tablespoons

12. Chopped pecans or walnuts - 1 cup

13. Reddi-wip® Fat Free Dairy Whipped Topping - 1 tablespoon

How to cook deliciously - Iced Pumpkin Spice Cake

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.