Pumpkin-Orange Cake
Created by KathyD on November 8, 2011
- Servings: 14
- Prep Time: 40m
- Cook Time: 55m
- Recipe #2217
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 (15 ounce) can pumpkin (solid-pack)
- 1/4 cup liquid egg substitute
- 1/2 teaspoon vanilla extract
- 2 3/4 cups sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12/ teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 (12 ounce) can fat-free evaporated milk
- Cooking spray
- FROSTING
- 3 cups confectioners' sugar (sifted, divided)
- 6 ounces reduced-fat cream cheese (softened)
- 1 teaspoon orange zest
- 2 cups mandarin oranges (in light syrup, drained)
- 1 cup pomegranate seeds (2 fruit)
How to Make
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Step 1: Heat oven to 350F. Coat 2 (9-inch) round cake pans with cooking spray, tap to remove air bubbles.
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Step 2: In a large mixing bowl (KitchenAid mixer), beat sugar and butter on medium speed until fluffy. Add pumpkin, beating well. Next, add egg substitute and vanilla, again, beating well.
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Step 3: Sift cake flour, then spoon into measuring cups. Place flour in a medium mixing bowl. Whisk in dry ingredients (baking soda through nutmeg).
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Step 4: Alternately add flour mixture and milk to butter mixture (beginning and ending with flour).
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Step 5: Pour batter evenly into cake pans. Bake 30 minutes or until toothpick comes out clean.
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Step 6: Cool 10 minutes on wire rack, remove from pans and cool completely on wire rack.
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Step 7: Prepare frosting: In a large mixing bowl, beat together 1 CUP powdered sugar and cream cheese on medium speed. Add remaining powdered sugar and orange zest. Beat until fluffy.
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Step 8: Put a cake layer on a serving plate. Spread 2/3 cup frosting over first layer. Top with second layer. Spread remaining frosting on top only (not sides).
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Step 9: Arrange orange slices in a ring around the outer edge of the top layer. Sprinkle pomegranate seeds in a circle in the middle.
Nutritional Facts
- Serving Size: 1 (199.6 g)
- Calories 484.6
- Total Fat - 13.4 g
- Saturated Fat - 6.8 g
- Cholesterol - 37.7 mg
- Sodium - 735.5 mg
- Total Carbohydrate - 86.3 g
- Dietary Fiber - 3.7 g
- Sugars - 62.3 g
- Protein - 9 g
- Calcium - 473.4 mg
- Iron - 1.7 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.2 mg