Prep Time: 15 minutes
Cook Time: 60 minutes

Iced Pumpkin Spice Cake

Iced Pumpkin Spice Cake
 Average 4 out of 5


PAM® Baking Spray
3cups  all-purpose flour
4teaspoons  pumpkin pie spice
2teaspoons  baking powder
1cup  Parkay® Original-stick, softened (1 cup = 2 sticks)
2cups  firmly packed brown sugar
1cup  Egg Beaters® Original (1 cup = 8 oz)
1can (15 oz each)   solid-pack pumpkin
1-1/2cups  golden raisins
1-1/2cups  confectioners' sugar
2tablespoons  water
1cup  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.

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