My H-E-B Texas Life Magazine, November 2011
1box (18 oz.)yellow cake mix,
1can (15 oz.)pumpkin for pie,
1c.H-E-B Real Egg,
1/3c.H-E-B Extra Light Olive Oil,
1largenavel orange peeled, grated and juiced (about 3/4 c. juice),
1tsp.Central Market Organics Chinese Five Spice,
2c.light whipped topping,
2Tbsp.fresh grated orange peel,
1/2c.H-E-B Pumpkin or Cinnamon Honey Pecan Cream Cheese, softened,
1Heat oven to 350°F. Heavily spray two 8" or 9" round cake pans with nonstick cooking spray, line bottoms with parchment paper cut to fit.
2Combine cake mix, pumpkin, egg, olive oil, orange juice and Chinese five spice in large mixer bowl (reserve orange peel for icing). Beat on medium speed 2 minutes. Pour batter into prepared pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan, then invert on cooling rack and cool completely.
3Combine whipped topping and orange peel in large bowl, set aside. Place one layer on cake platter and spread cream cheese on top. Top with second layer and ice top of cake. Refrigerate until ready to serve.
Calories: 310, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 15mg, Sodium: 390mg, Carbohydrates: 42g, Dietary Fiber: 2g, Sugar: 24g, Protein: 4g