Pumpkin-Orange Cake



Small group.  My house.  Tonight.




Fresh.  Colorful.  In season.



Perfect for a special occasion, or anytime.



Ingredients

• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 (15-ounce) can pumpkin
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 3/4 cups sifted flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 (12-ounce) can evaporated fat-free milk
• Cooking spray
• 3 cups sifted powdered sugar, divided
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 1 teaspoon grated orange rind
• 2 cups mandarin oranges in light syrup, drained
• 1 cup pomegranate seeds (1 pomegranate)

Preparation

• Preheat oven to 350°.
• Place granulated sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended. Add pumpkin; beat well. Add egg and vanilla; beat until well blended.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through nutmeg), stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
• Place 1 cup powdered sugar and cream cheese in a large bowl; beat with a mixer at medium speed until well blended. Add remaining powdered sugar and rind; beat until fluffy.
• Place 1 cake layer on a plate. Spread cream cheese frosting over the top.  Place second layer cake on top and cover with frosting.  You can cover the sides of the cake with frosting or leave them unfrosted.  Decorate as you like with pomegranate seeds and mandarin oranges.
• Lick frosting bowl and whisk :)