Ingredients
12
12 servings
- •PAM® Coconut Oil No-Stick Cooking Spray
- •3 cups Ultragrain® All Purpose Flour
- •4 teaspoons pumpkin pie spice
- •2 teaspoons baking powder
- •1 cup Parkay® Original-stick, softened
- •2 cups firmly packed brown sugar
- •1 cup Egg Beaters® Original
- •1 (15 ounce) can solid-pack pumpkin
- •1.5 cups golden raisins
- •1.5 cups confectioners' sugar
- •2 tablespoons water
- •1 cup chopped pecans or walnuts
- •1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping
Instructions
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 554
- Carbohydrate: 93g
- Fat: 19g
- Fiber: 7g
- Protein: 8g
- Sugar: 63g
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