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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| pumpkin pie spice: 1 Tbl |
| baking powder: 1 Tbl |
| salt: 1/4 tsp |
| eggs: 4 (large) |
| canola oil - for salads, woks and light frying: 1/2 cup |
| nonfat milk: 1/2 cup |
| pumpkin puree: 1 15oz can |
| vanilla extract: 2 tsp |
| powdered sugar (unsifted): 3/4 cup |
| lemon juice: 1 1/2 Tbl |
Pumpkin Spice Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 375°F; spray Bundt pan with nonstick spray and lightly dust with flour.
- In large bowl, combine flour, Splenda, pumpkin pie spice, baking powder and salt.
- In another bowl, combine eggs, oil, milk, pumpkin and vanilla. Add egg mix to flour mix; stir until just blended.
- Pour batter into pan and bake until toothpick inserted in center comes out clean, about 55-60 minutes. Cool in pan for 15 minutes; remove from pan and cool 30 minutes.
- In small bowl, combine confectioners' sugar and lemon juice. Drizzle over warm cake and serve. OR cool the cake completely on a rack and drizzle with glaze just before serving.