Iced Pumpkin Spice Cake Recipe

Name: Iced Pumpkin Spice Cake
Total time: 60 min
Ingredients: PAM® Coconut Oil No-Stick Cooking Spray; 3 cups Ultragrain® All Purpose Flour; 4 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 cup Parkay® Original-stick, softened; 2 cups firmly packed brown sugar; 1 cup Egg Beaters® Original; 1 (15 ounce) can solid-pack pumpkin; 1.5 cups golden raisins; 1.5 cups confectioners' sugar; 2 tablespoons water; 1 cup chopped pecans or walnuts; 1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping

Ingredients

This recipe was developed with its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

PAM Coconut Oil No-Stick Cooking Spray
3 cups Ultragrain All Purpose Flour
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup Parkay Original-stick, softened
2 cups firmly packed brown sugar
1 cup Egg Beaters Original
1 (15 ounce) can solid-pack pumpkin
1 cups golden raisins
1 cups confectioners' sugar
2 tablespoons water
1 cup chopped pecans or walnuts
1 tablespoon Reddi-wip Fat Free Dairy Whipped Topping

Directions

Preheat the oven to 350F (175C). Spray a 13x9-inch baking pan with PAM Coconut Oil No-Stick Cooking Spray.
In a medium bowl, combine the flour, pumpkin pie spice, and baking powder. Set the mixture aside.
In a large bowl, beat together Parkay and brown sugar on medium-high speed until creamy.
Add Egg Beaters to the mixture and continue mixing until well blended.
Reduce the mixer speed to low, then add the solid-pack pumpkin. Mix until incorporated.
Gradually add the flour mixture to the wet ingredients, blending well.
By hand, stir in the golden raisins.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
In a small bowl, mix the confectioners' sugar with water, then drizzle it over the cooled cake.
Evenly sprinkle the chopped pecans or walnuts over the top of the cake.
Cut the cake into 12 servings. If desired, top each piece with a dollop of Reddi-wip Fat Free Dairy Whipped Topping just before serving.

Nutrition Facts (per serving)

Nutrition	Per Serving
Calories	554
Total Fat	19g
Saturated Fat	3g
Sodium	387mg
Total Carbohydrate	93g
Dietary Fiber	7g
Total Sugars	63g
Protein	8g
Vitamin C	2mg
Calcium	105mg
Iron	2mg
Potassium	299mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

For those following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook's Tips

If you're transporting cupcakes, spray a thin layer of PAM on the plastic wrap to prevent frosting from sticking.

Origin Story: The Iced Pumpkin Spice Cake is a delightful dessert that embodies the flavors of fall. Pumpkin spice cakes have a long history, especially in North America, where pumpkins have been cultivated for centuries. Native American cultures were the first to grow pumpkins, and they incorporated them into various dishes. The modern pumpkin spice blend, often associated with the cake, became popular in the 18th century, as Europeans began to blend spices like cinnamon, nutmeg, ginger, and cloves into baked goods. By the late 20th century, pumpkin spice flavors found their way into everything from lattes to cakes, becoming a seasonal staple in many Western countries during the autumn months. This cake, topped with a sweet glaze and crunchy nuts, offers a warm, comforting treat that has become synonymous with fall baking.

Regional Variations: While the Iced Pumpkin Spice Cake is most closely associated with North American cuisine, variations of pumpkin-based cakes can be found worldwide. In the United States and Canada, pumpkin is a common ingredient in fall recipes, especially around Thanksgiving and Halloween. In some regions, walnuts or pecans are commonly used as toppings, while others may prefer a cream cheese frosting over the sugary glaze. The use of golden raisins is also a unique touch in this recipe, adding a burst of sweetness and texture. In other countries like the UK, pumpkin cakes are often lighter, using less spice and focusing more on the moistness of the pumpkin itself.

Differences from Similar Dishes: While the Iced Pumpkin Spice Cake shares similarities with other spiced cakes, such as carrot cake or gingerbread, it stands out for its rich pumpkin flavor and spiced undertones. Unlike carrot cake, which often features cream cheese frosting, this cake is glazed with a sweet sugar drizzle and sprinkled with nuts, making it lighter and slightly less dense. Compared to gingerbread, which uses molasses and is often more strongly spiced, the pumpkin spice cake has a more subtle, earthy flavor with the pumpkin complementing the warming spices. This makes it a perfect balance of sweet and savory, ideal for fall weather.

Where It's Typically Served: The Iced Pumpkin Spice Cake is a perfect dessert for any autumn gathering, from casual family dinners to festive holiday parties. It is commonly served at Thanksgiving and Halloween in the United States, but its popularity has spread globally, especially with the rise of "pumpkin spice" season. The cake is often seen at bakeries during the fall, and home bakers love to make it for events like fall birthdays, potlucks, or after-school snacks. Its light, moist texture and the comforting flavors make it an ideal treat for chilly autumn days, accompanied by a cup of hot coffee or tea.

Fun Facts: Did you know that pumpkin spice flavors have become so popular that they have their own "season"? Every year, retailers and coffee shops eagerly await the arrival of "pumpkin spice season," typically starting in late August. Pumpkin spice lattes, cookies, and even ice creams flood the market, creating a phenomenon that fans eagerly anticipate. Interestingly, the spices used in this cakecinnamon, nutmeg, ginger, and clovesare also believed to have health benefits, including anti-inflammatory properties. So, while enjoying a slice of this cake, you're not only indulging in a delicious fall treat but also benefiting from the natural goodness of these spices!

FAQ about Iced Pumpkin Spice Cake Recipe

Store leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. To maintain freshness, you can also wrap individual slices in plastic wrap and freeze for up to 2 months.

Yes, the cake can be baked a day in advance. Allow it to cool completely, then store it covered at room temperature or refrigerated. Add the drizzle, nuts, and Reddi-wip just before serving for best presentation and texture.

Yes. You can use regular all-purpose flour instead of Ultragrain®, butter instead of Parkay®, and regular eggs instead of Egg Beaters®. Nuts can be substituted with your preferred type, or omitted for nut-free versions.

Ensure you bake the cake only until a wooden pick inserted in the center comes out clean. Overbaking will dry the cake. Covering with foil for the last 10–15 minutes of baking can help retain moisture.

Yes, substitute the flour with a gluten-free all-purpose flour blend. Baking time may vary slightly, so check for doneness with a wooden pick.

Yes, both are optional. You can leave out the nuts and Reddi-wip for a simpler cake, or replace the nuts with seeds or dried fruit if desired.

Transport the cake before adding the drizzle and nuts. Once at your destination, drizzle and top with nuts and Reddi-wip just before serving to prevent smearing.

Yes, but baking time may vary. For smaller pans, check for doneness a few minutes earlier; for deeper pans, add extra baking time. Use a wooden pick to ensure the cake is fully baked.

Yes, freeze the cooled cake tightly wrapped in plastic wrap and aluminum foil. Thaw in the refrigerator or at room temperature. Add the drizzle, nuts, and Reddi-wip after thawing.

Yes, replace Egg Beaters® with a vegan egg substitute, use a plant-based butter alternative instead of Parkay®, and choose a non-dairy whipped topping. Ensure all other ingredients are vegan-friendly.