Dessert

Pumpkin Citrus Cake is for Dessert.

Pumpkin Citrus Cake takes 15 minutes to prepare.

Pumpkin Citrus Cake takes 30 minutes to cook.

Pumpkin Citrus Cake makes 16 servings.

The ingredients for Pumpkin Citrus Cake are:

Ingredients:
1/2 cup butter, softened
1 (15-ounce) can pumpkin
2 eggs
1/2 teaspoon vanilla extract

1/2 cup granulated sugar
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
(or cake mix)

1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (12-ounce) can evaporated fat-free milk

For frosting :
8 oz cream cheese, room temprature
1 cup sour cream
2/3 cups sugar

For syrup:
1/3 cup orange juice
1/3 cup sugar

Topping:
1-2 cups mandarin oranges in light syrup, drained
.5 - 1 cup pomegranate seeds (about 1or 2)

Here is how you make Pumpkin Citrus Cake:

Directions: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 eggs, one at a time, beating well after each addition 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.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.Split cakes in halves, brush with orange syrup each .For frosting beat cream-cheese with sugar until smooth and light, add sour cream beat for some more time.Place 1 cake layer on a plate. Spread cream cheese frosting evenly over top of cake. Top with the next cake layer; spread cream cheese frosting over top, continue like this with other 2 layers, spread frosting on the sides. Arrange orange slices in a ring around outer edge of top cake layer. Sprinkle pomegranate seeds over center of top cake layer. Store cake loosely covered in refrigeratorServing Size:?12 pieces

The nutritional information for Pumpkin Citrus Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 289.8

• Total Fat: 5.8 g
• Cholesterol: 0.3 mg
• Sodium: 330.2 mg
• Total Carbs: 55.3 g
• Dietary Fiber: 2.7 g
• Protein: 5.8 g