Iced Pumpkin Spiced Cake

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Servings: 12
  • Rating:


  • Pam baking spray
  • 3 cups all purpose flour
  • 4 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 cup (2 sticks) Parkay original stick butter
  • 2 cups firmly packed brown sugar
  • 1 cup Egg Beaters
  • 1 (15 oz. or 1 1/2 cups) pan of solid packed pumpkin
  • 1 1/2 cups of golden rainins
  • 1 1/2 cups confectioners sugar
  • 2 Tbsp. water
  • 1 cup chopped pecans or walnuts
  • Ready Whip fat-free dairy whipped topping (optional)


Preheat oven to 350-degrees F. Spray 9x13-inch baking pan with baking spray. Combine flour, pumpkin pie spice, and baking powder in bowl. Set aside. Mix together Parkay and sugar in large bowl on medium-high speed with an electric mixer until creamy. Add Egg Beaters; mix until beated. 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 servings top with Ready Whip.