pumpkin pie cake

if you're having withdrawls from the holidays,

or maybe just have an extra can of pumpkin in your cupboard like i do,

try out this scrumptious pumpkin pie cake.

it's a twist on the classic with all the same amazing flavors.

(thank you cooking light!)

and while, i myself am not a pumpkin pie lover,

it got my YUM stamp of approval :)

the cake was perfect...
i might have changed up the frosting...
(not a huge fan of cream cheese frosting!)
and the nuts added the perfect crunch!

cake ingredients

cooking spray

2 cups & 2 tablespoons flour

1 cup sugar

1/2 cup brown sugar

1/4 cup canola oil

1/2 cup egg substitute

2 large eggs

15 oz unsweetened pumpkin

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

frosting ingredients

 tablespoons butter, softened

8oz 1/3 less fat cream cheese

3 cups powdered sugar

2 teaspoons fresh OJ

1/4 cup chopped pecans, toasted

directions

1. preheat oven to 350 degrees

2. coat 2 (8-inch) round cake pans with cooking spray.

dust pans evenly with 2 tablespoons flour.

3. combine 1 cup granulated sugar, brown sugar, and oil in a large bowl;

beat with a mixer at medium speed 2 minutes or until well blended.

4. add egg substitute and eggs; beat until well blended.

add pumpkin, beating until blended.

5. lightly spoon 2 cups flour into dry measuring cups; level with a knife.

combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl.

gradually add flour mixture to pumpkin mixture, beating just until blended.

6. spoon batter into prepared pans.

bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.

cool in pans 10 minutes on a wire rack.

remove cake from pans; cool completely on wire rack.

7. to prepare frosting, beat butter and cream cheese at medium speed until creamy.

gradually add powdered sugar, beating until blended (do not overbeat).

add juice, stirring until blended.

8. place 1 cake layer on a serving plate.

spread 1 cup frosting over layer, and top with remaining cake layer.

spread remaining frosting over top of cake.

sprinkle with pecans, and garnish with orange slices, if desired.

(tip: put pieces of wax paper under the cake while frosting,

then, when you pull them out, it leaves the plate clean.)

9. ENJOY!