Pumpkin Spice Cake
- 3 cups flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- 14 teaspoon salt
- 4 large eggs
- 12 cup canola oil
- 12 cup nonfat milk
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons vanilla extract
- 34 cup confectioners' sugar
- 1 12 tablespoons lemon juice
- Preheat oven to 375F; spray Bundt pan with nonstick spray and lightly dust with flour.
- In large bowl, combine flour, Splenda, pumpkin pie spice, baking powder and salt.
- In another bowl, combine eggs, oil, milk, pumpkin and vanilla.
- Add egg mix to flour mix; stir until just blended.
- Pour batter into pan and bake until toothpick inserted in center comes out clean, about 55-60 minutes.
- Cool in pan for 15 minutes; remove from pan and cool 30 minutes.
- In small bowl, combine confectioners' sugar and lemon juice.
- Drizzle over warm cake and serve.
- OR cool the cake completely on a rack and drizzle with glaze just before serving.
flour, sugar, pumpkin pie spice, baking powder, salt, eggs, canola oil, nonfat milk, pumpkin puree, vanilla, confectioners, lemon juice
Taken from www.food.com/recipe/pumpkin-spice-cake-331830 (may not work)