Pumpkin-Orange Cake

Pumpkin-Orange Cake
Photo by Becky Luigart-Stayner

Ingredients

  • 3 cups sifted powdered sugar, divided
  • 1 (12-ounce) can evaporated fat-free milk
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 (15-ounce) can pumpkin
  • 2 ¾ cups sifted cake flour
  • ¼ cup egg substitute
  • + 12 more ingredients
    • ½ cup butter, softened
    • ½ cup granulated sugar
    • 2 cups mandarin oranges in light syrup, drained
    • ¾ cup (6 ounces) 1/3-less-fat cream cheese, softened
    • ½ teaspoon ground cinnamon
    • Cooking spray
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • ½ teaspoon vanilla extract
    • 1 teaspoon grated orange rind
    • 1 cup pomegranate seeds (about 2)

Preheat oven to 350°. Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg substitute and vanilla; beat until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and ne...

View full recipe at My Recipes

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