Pumpkin-Orange Cake

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You can also prepare this in a 13 x 9-inch pan (bake for 40 minutes, and cool in pan for 10 minutes) or a tube pan (bake for 55 minutes, and cool in pan for 20 minutes). For the variations, you'll need an extra pomegranate and can of oranges for the topping.
Ingredients
1/2 cup granulated sugar
1/2 cup butter, softened
1 (15 oz) can pumpkin
1/4 cup egg substitute
1/2 tsp vanilla extract
2 3/4 cup sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 (12 oz) can evaporated fat-free milk
Cooking spray
3 cups sifted powdered sugar, divided
3/4 cup (6 oz) 1/3-less-fat cream cheese, softened
1 tsp grated orange rind
2 cups mandarin oranges in light syrup, drained
1 cup pomegranate seeds (about 2)
 
Directions
1. Preheat oven to 350°.
2. 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.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.
5. Place 1 cake layer on a plate. Spread 2/3 cup cream cheese frosting evenly over top of cake. Top with remaining cake layer; spread remaining cream cheese frosting over top, but not sides, of cake. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigerator.
 
Notes:
Yield: 14 servings

Calories: 338
Total fat: 9.6g
Fiber: 1.2g
Sodium: 354mg

To make this easier, you may wish to use a cake mix; however, this may up the calories and fat.
Categories:
Dish   Cake 
Features   Low-Calorie, Low-Fat, Vegetarian




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