Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

total:
1 hr
additional:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Cook's Tips

Transporting cupcakes? Spray a thin layer of PAM on the plastic wrap to prevent frosting from sticking.

Nutrition Facts

554 calories; protein 8.4g; carbohydrates 92.8g; fat 19.4g; sodium 386.6mg. Full Nutrition
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