PAM® Baking Spray
3 cups Ultragrain® 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
1 cup Egg Beaters® Original (1 cup = 8 oz)
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
|Preheat oven to 350°F. Spray 13x9-inch baking pan with baking 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.
Bake 40-45 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. Just before serving, dollop with Reddi-wip, if desired.
recipe source Parkay
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