Iced Pumpkin Spice Cake

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 shared at create and inspire