Makeover Pumpkin Cake

• 1 can (15 ounces) solid-pack pumpkin
• 1-2/3 cups sugar
• 2 eggs
• 1/2 cup egg substitute
• 1/2 cup buttermilk
• 1/2 cup canola oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 cup chopped pecans
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons vanilla extract

1. In a large bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
2. Transfer to a
3. coated with cooking spray. Bake at 350u0b0 for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

solidpack pumpkin, sugar, eggs, egg substitute, buttermilk, canola oil, unsweetened applesauce, vanilla, flour, ground cinnamon, baking soda, salt, pecans, cream cheese, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/makeover-pumpkin-cake/ (may not work)