Pumpkin Snack Cake

• 1 cup brown sugar, light packed
• 4 tablespoons corn oil spread, light
• 1 cup pumpkin puree (canned) solid-pack
• 1/2 cup liquid egg substitute thawed, no-cholesterol
• 1/2 cup milk low-fat
• 1 tablespoon vanilla extract
• 2 cups cake flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon ground
• 1 1/2 teaspoons ginger ground
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon allspice ground
• 1 x powdered sugar for garnish

1. Preheat oven to 350F (180C).
2. Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray.
3. In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl with rubber spatula.
4. Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla.
5. With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice; beat just until well blended.
6. Pour batter into baking dish; spread evenly.
7. Bake cake 25 to 30 minutes until toothpick inserted in center of cake comes out clean.
8. Cool cake completely in baking dish on wire rack.
9. When cool, sprinkle with confectioner's sugar.

brown sugar, corn oil, pumpkin puree, liquid egg substitute, milk, vanilla, cake flour, baking soda, cinnamon ground, ginger ground, baking powder, salt, allspice ground, powdered sugar

Taken from recipeland.com/recipe/v/pumpkin-snack-cake-35609 (may not work)