Pumpkin Pie Cake

I love fall because it means I get to bring out all of my pumpkin recipes. This is a great alternative for those who love pumpkin, but not the taste/texture of pumpkin pie.

Ingredients:
2 tablespoons flour
1 cup sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup Egg Beaters, or 2 large eggs
2 eggs
1 (15 0unce) can pumpkin
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 tablespoons butter, softened
1 (8 ounce) package light cream cheese, softened
3 cups powdered sugar
2 teaspoons orange juice
1/4 cup chopped pecans, toasted

Directions:

• Preheat oven to 350 degrees. Coat 2 8-inch cake pans with cooking spray. Dust evenly with 2 tablespoons flour
• Combine sugar, brown sugar and oil in large bowl; beat at medium speed for 2 minutes.
• Add eggs, Egg Beaters and pumpkin; beat until blended
• Combine dry ingredients and gradually add to egg mixture beating just until blended
• Pour into prepared pans. Bake at 350 for 30 minutes, until toothpick comes out clean.
• Cool in pans 10 minutes, then cool on wire rack until completely cool.
• For frosting, beat cream cheese and butter on medium speed until creamy. Gradually add powdered sugar, beating just until blended. Add juice and stir.
• Spread 1 cup of frosting over top of one layer and top with remaining layer. Spread frosting on top only. Sprinkel with toasted pecans

Servings: 16