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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe in a Cooking Light magazine and made it for my pumpkin-pie-loving son's birthday - it got rave reviews! Very moist and flavorful - something different for that fall dessert! Use Pumpkin Pie Cake Frosting to go with it. Ingredients:
1 cup granulated sugar |
1/2 cup packed brown sugar |
1/4 cup canola oil |
1/2 cup egg substitute |
2 large eggs |
1 (15 ounce) can pumpkin |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Spray 2, 8-inch round cake pans with Flour Pam.
3. Combine granulated sugar, brown sugar and oil in a large bowl and beat with a mixer at medium speed for 2 minutes or until well blended.
4. Add egg substitute and eggs; beating until well blended.
5. Add pumpkin, blending well.
6. Combine flour, baking powder, soda, spice and salt in medium bowl.
7. Gradually add flour mixture to pumpkin mixture, beating until just blended.
8. Spoon batter into prepared pans.
9. Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean.
10. Cool in pans on a wire rack for 10 minutes then remove cakes from pans and cool completely on wire rack.
11. Frost with Pumpkin Pie Cake Frosting (Pumpkin Pie Cake Frosting).
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