Pumpkin Spice Cake With Orange Cream Cheese Frosting ๐๐ฐ
Overview:
This delightful Pumpkin Spice Cake with Orange Cream Cheese Frosting is a heavenly treat perfect for fall festivities or any time you’re craving a taste of autumn. Bursting with warm spices and crowned with a tangy-sweet orange cream cheese frosting, this low-fat version of a classic fall cake is sure to be a hit with your family and friends. Plus, it’s quick and easy to make, with just 10 minutes of prep time and 30 minutes in the oven.
Nutritional Information:
- Calories: 189.8 per serving
- Fat Content: 3.7g
- Saturated Fat Content: 1.1g
- Cholesterol Content: 4.3mg
- Sodium Content: 188.2mg
- Carbohydrate Content: 37g
- Fiber Content: 0.3g
- Sugar Content: 28.1g
- Protein Content: 2.5g
- Servings: 24
- Yield: 1 bundt cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cinnamon | 1 tsp |
| Nutmeg | 1 tsp |
| Ginger | 1/2 tsp |
| Clove | 1/2 tsp |
| Cardamom | 1/8 tsp |
| Baking soda | 1/8 tsp |
| Skim milk | 1/4 cup |
| Pumpkin | 1 cup |
| Vanilla | 1 tsp |
| Confectioners’ sugar | 1 1/4 cups |
| Low-fat cream cheese | 1 package (8 oz) |
| Fat-free sour cream | 1 cup |
| Orange | 1-2 tbsp (juice) |
Instructions:
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Preparation:
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- Preheat your oven to 350ยฐF.
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-
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the dry cake mix, cinnamon, nutmeg, ginger, clove, cardamom, and baking soda until well combined.
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Combine Wet Ingredients:
- In a smaller bowl, whisk together the skim milk, egg whites, pumpkin, and vanilla until thoroughly combined.
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Mix Batter:
- Pour the liquid ingredients into the mixing bowl with the dry ingredients.
- Mix all ingredients together on medium speed using an electric mixer for 3-4 minutes, or until the batter is well blended and smooth.
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Bake:
- Pour the batter into the prepared bundt cake pan and smooth out the top.
- Bake at 350ยฐF for 30-35 minutes, or until the cake tests done. You can use a toothpick inserted into the center of the cake; if it comes out clean, the cake is ready.
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Cool:
- Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Carefully invert the cake pan onto a wire rack.
- Remove the pan from the cake and allow the cake to finish cooling completely.
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Prepare Frosting:
- In a separate mixing bowl, whisk or mix together the low-fat cream cheese, fat-free sour cream, confectioners’ sugar, and freshly squeezed orange juice until well blended.
- If you prefer a thinner consistency for drizzling, add 1-2 tablespoons of additional orange juice until desired consistency is achieved.
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Frost the Cake:
- Once the cake has cooled completely, drizzle or pour the prepared frosting over the top.
- For added flair, you can top the cake with decorative holiday candies or sprinkles.
Serving Suggestions:
This Pumpkin Spice Cake with Orange Cream Cheese Frosting is best enjoyed with a hot cup of coffee or tea on a crisp autumn day. Serve it as a delightful dessert at fall gatherings, Thanksgiving feasts, or any occasion where you want to spread some seasonal cheer. Each moist and flavorful slice is a taste of fall perfection!
Tips:
- For an extra burst of flavor, consider adding a pinch of orange zest to the cake batter or frosting.
- To make this cake even healthier, you can use a sugar substitute in place of the confectioners’ sugar.
- If you don’t have a bundt cake pan, you can use a regular cake pan or even make cupcakes with this recipe. Just adjust the baking time accordingly.
- Feel free to get creative with the decoration. You can sprinkle some cinnamon or pumpkin spice on top of the frosting for an added touch of warmth and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply allow the cake to come to room temperature before serving again.
