Pumpkin Spice Cake

Pumpkin Spice Cake
Yield: 18 to 20 servings

Nonstick cooking spray
1 (18.25-ounce) package spice cake mix
1 (3.4-ounce) package vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Fresh Orange Cream Cheese Frosting, optional (see recipe)

1/2 cup pecans, walnuts or almonds, toasted and chopped, optional

Lightly mist a 13-by-9-inch baking pan with nonstick spray. Preheat the oven to
350 degrees.

Combine cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon and ginger
in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute,
then beat on medium speed for 2 minutes or until thick and well blended,
scraping the sides of the bowl as needed. Pour batter into pan.

Bake until cake springs back when pressed lightly and a toothpick inserted in
the center comes out clean, 32 to 35 minutes. Let cool on a wire rack.

If desired, frost with Fresh Orange Cream Cheese Frosting and sprinkle with
toasted nuts. Slice into squares and serve.

Per serving: 198 calories; 9.5g fat (43 percent calories from fat);
2g saturated fat; 37mg cholesterol; 3g protein; 25g carbohydrate; 17g sugar; 1g
fiber; 258mg sodium; 23mg calcium; 45mg potassium.


Fresh Orange Cream Cheese Frosting
Yield: 3 cups

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar, sifted
2 tablespoons fresh orange juice
1 tablespoon grated orange zest (colored portion of peel)

Place cream cheese and butter in a large mixing bowl. Beat with an electric
mixer on low speed until combined, 30 seconds. Slowly add sugar, mixing on low
speed until well combined. Add orange juice and zest; beat on medium speed
until frosting lightens and is fluffy. Use immediately.

Per 2-tablespoon serving: 64 calories; 3.5g fat (49 percent calories
from fat); 2g saturated fat; 10mg cholesterol; 0.5g protein; 7.5g carbohydrate;
7g sugar; no fiber; 14mg sodium; 5mg calcium; 8mg potassium.