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

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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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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2014
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 Read More
(6)

Most helpful critical review

Rating: 3 stars
10/08/2014
This was OK but I think it needed a bit more spice for our taste. Thanks for sharing! Read More
(4)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/06/2014
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 Read More
(6)
Rating: 3 stars
10/08/2014
This was OK but I think it needed a bit more spice for our taste. Thanks for sharing! Read More
(4)
Rating: 4 stars
10/14/2015
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!!! Read More
(2)
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Rating: 3 stars
10/21/2015
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. Read More
(1)