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

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.