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