Pumpkin Pie Cake

• cooking spray
• 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 12 cup packed brown sugar
• 14 cup canola oil
• 12 cup egg substitute
• 2 large eggs
• 1 (15 ounce) canunsweetened pumpkin
• 2 cups all-purpose flour (about 9 ounces)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 12 teaspoon salt
• 2 tablespoons butter, softened
• 1 (8 ounce) package reduced-fat cream cheese
• 3 cups powdered sugar
• 2 teaspoons fresh orange juice
• 14 cup chopped pecans, toasted
• orange slice (optional)

1. Preheat oven to 350F.
2. To prepare cake, coat 2 (8 inch) round cake pans with cooking spray.
3. Dust pans evenly with 2 tablespoons flour.
4. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with mixer at medium speed 2 minutes or until well blended.
5. Add egg substitute and eggs; beat until well blended.
6. Add pumpkin, beating until blended.
7. Lightly spoon 2 cups flour into dry measuring cup; level with a knife.
8. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl.
9. Gradually add flour mixture to pumpkin mixture, beating just until a wooden pick inserted comes out clean.
10. Cool in pans 10 minutes on a wire rack.
11. Remove cakes from pans; cool completely on wire racks.
12. To prepare frosting, beat butter and cream cheese at medium speed until creamy.
13. Gradually add powdered sugar, beating until blended (do not overbeat).
14. Add juice, stirring until blended.
15. Place 1 cake layer on a serving plate.
16. Spread 1 cup frosting over layer, and top with remaining cake layer.
17. Spread remaining frosting over top of cake.
18. Sprinkle with pecans, and garnish with orange slices.
19. if desired.

cooking spray, flour, sugar, brown sugar, canola oil, egg substitute, eggs, pumpkin, flour, baking powder, baking soda, pumpkin pie spice, salt, butter, cream cheese, powdered sugar, orange juice, pecans, orange slice

Taken from www.food.com/recipe/pumpkin-pie-cake-497690 (may not work)