Pumpkin Cake With Cream Cheese Glaze

Submitted by Lizzie_Rodriquez

".."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 16

ingredients

• 1 1⁄2 cups granulated sugar
• 1⁄2 cup butter, softened
• 3⁄4 cup liquid egg substitute
• 1 teaspoon vanilla
• 15 ounces canned pumpkin
• 3 cups cake flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• nonstick cooking spray
• 1⁄2 cup powdered sugar
• 1⁄2 cup neufchatel cheese (1/3 less fat cream cheese)
• 1⁄2 teaspoon vanilla
• 3 tablespoons orange juice
• orange section (optional)

directions

1. Preheat oven to 350°.
2. To prepare cake place granulated sugar and butter in a large bowl beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute, ¼ cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla and pumpkin.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg) stirring well with a whisk. Fold flour mixture into pumpkin mixture.
4. Spoon batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on wire rack.
5. To prepare glaze place powdered sugar and cream cheese in a bowl; beat with a mixer at medium speed until well blended. Beat in 1/2 teaspoon vanilla. Add orange juice, 1 tablespoon at a time, beating well alter each addition. Drizzle warm cake with glaze. Cool completely on wire rack. Garnish with orange sections.