Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: Intermediate
PAM® Coconut Oil No-Stick Cooking Spray
3 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup Parkay® Original-stick, softened (1 cup = 2 sticks)
2 cups firmly packed brown sugar
4 eggs
1 can (15 oz each) solid-pack pumpkin
1-1/2 cups golden raisins
1-1/2 cups confectioners' sugar
2 tablespoons water
1 cup chopped pecans or walnuts
Reddi-wip® Fat Free Dairy Whipped Topping, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 122 mg | 12% |
| Carbohydrate | 96 g | 32% |
| Cholesterol | 62 mg | 21% |
| Total Fat | 22 g | 33% |
| Iron | 3 mg | 17% |
| Calories | 588 kcal | 28% |
| Sodium | 293 mg | 12% |
| Protein | 7 g | 15% |
| Saturated Fat | 3 g | 17% |
| Sugars | 65 g | 7% |
| Vitamin C | 2 mg | 4% |
Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add eggs; 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.
Iced Pumpkin Spice Cake
