Preheat oven to 350. Coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 Tbsp of flour.
Combine granulated sugar, brown sugar and oil in large bowl. Beat with a mixer at medium speed for 2 minutes, or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.
Lightly spoon 2 c flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, pumpkin-pie spice and salt in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating until just blended. Spoon batter into prepared pans. Bake for 30 minutes or until wooden toothpick inserted inc enter comes out clean. Cool in pans 10 minutes on a wire rack. Remove cakes from pans and cool completely on wire rack.
To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended. Place 1 cake layer on a serving plate. Spread 1 c frosting over layer. (Frosting is not thick). Top with remaining cake layer. Spread remaining frosting over top of cake. Top with toasted pecans.
Originally Submitted
12/1/2009
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