| PUMPKIN CAKE WITH SPICE TOPPING |
|
|
|
One 13 x 9-inch cake1/2 cup Butter Flavor CRISCO 3/4 cup packed brown sugar 1/2 cup granulated sugar 3 eggs 1 can (16 ounces) pumpkin, 1/2 cup reserved 1/4 cup milk 2-1/2 cups all-purpose flour 1-1/2 teaspoons baking soda 1-1/2 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/2 teaspoon salt Topping: Reserved pumpkin 2 tablespoons packed brown sugar 1/4 teaspoon pumpkin pie spice 1 cup thawed prepared whipped topping Preheat oven to 325ºF. Grease and flour 13 x 9 x 2-inch pan. Set aside. In large mixing bowl cream Butter Flavor Crisco, brown sugar, granulated sugar and eggs until light and fluffy. Add pumpkin (all but 1/2 cups), milk, flour, baking soda, pumpkin pie spice, baking powder and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan. Bake at 325ºF for 35 to 40 minutes, or until wooden pick inserted in center comes out clean and center springs back when touched lightly Cool. For topping, in small mixing bowl blend reserved pumpkin, brown sugar and pumpkin pie spice. Fold in whipped topping. Serve over cake. |
