Pumpkin Spice Cake With Orange Cream Cheese Frosting

Bertha C.'s Note:

I got this low-fat version of a fall cake from the local news' website. I used "fat" ingredients and my family loved it!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Serves: 24

Yield: 1.0 bunt cake

Cake

• 1 (18 ounce) box yellow cake mix
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1⁄8; teaspoon clove
• 1⁄8; teaspoon cardamom
• ¼ teaspoon baking soda
• 1 cup skim milk
• 4 egg whites
• 1 ¼ cups pumpkin
• 1 teaspoon vanilla

Frosting

• 1 (16 ounce) package confectioners' sugar (4 cups)
• 4 ounces low-fat cream cheese
• 2 tablespoons fat free sour cream
• 1 -2 tablespoon orange juice
• ½ teaspoon vanilla
• 1 teaspoon orange extract
• orange food coloring , paste orliquid

Directions:

1. Lightly coat a nonstick or stick resistant bunt cake pan with cooking spray and set aside.
2. Preheat oven to 350°F.
3. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined.
4. In a smaller bowl whisk milk together with egg whites, pumpkin and vanilla until combined.
5. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.
6. Pour batter into pan and smooth out top.
7. Bake at 350°F for 30-35 minutes or until cake tests done.
8. Remove cake from oven and cool in pan for 15 minutes.
9. Invert cake pan on rack.
10. Remove pan from cake and finish cooling.
11. After cake has cooled completely, drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles.
12. For frosing: Whisk or mix all ingredients together until well blended.
13. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting.
14. Frosting drizzling consistency should be a little thinner than frosting you plan to spread with a knife.