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Ask Dr. Rippe My Pyramid nutritional information

Recipes

Iced Pumpkin Spice Cake

Cinnamon, ginger, nutmeg and allspice combined with pumpkin and raisins make this a real fall treat

Recipe Rating

1 ratings.



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Time:

Hands On: 15 minutes
Total Time: 60 minutes

Servings:

Makes 12 servings (1 piece each)

Ingredients

  •   PAM® Baking Spray
  • 3 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
  • 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
Directions
  1. 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.
  2. 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.
  3. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  4. 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.

of daily
grains

of daily
vegetables

of daily
fruit

of daily
milk

of daily
meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
583
% Daily Value*
Total fat
33%
21 g
Saturated fat
17%
3 g
Cholesterol
0%
0 MG
Sodium
12%
276 MG
Carbohydrate
31%
94 g
Dietary fiber
20%
5 g
Sugars
6%
64 g
Protein
16%
8 g
Vitamin A
129%
Vitamin C
4%
Calcium
11%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet
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