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1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 cup (125 mL) brown sugar
3/4 cup (180 mL) canola oil
1 cup (250 mL) egg substitute
1 (15 oz. or 425 g) can pumpkin puree
2 cups (500 mL) flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) baking soda
1 tbsp. (15 mL) cinnamon
1/4 tsp. (1 mL) ground cloves
1/4 tsp. (1 mL) salt
1 pkg. (8 oz. or 227 g) reduced fat cream cheese
1/4 cup (60 mL) butter, softened
1/2 tsp. (2 mL) vanilla
1 drop imitation maple flavour
1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
Preheat oven to 350°F. Lightly oil or spray a 13 x 9 inch pan with baking spray. Set aside.
Place SPLENDA® Granulated, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended.
Add remaining ingredients and stir well. Pour cake batter into prepared pan.
Bake in preheated 350°F oven 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cake.
Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Nutrition InformationAmount per Serving
Serving Size: 1 slice
Total Calories: 220
Calories from Fat: 120
Total Fat: 13 g
Saturated Fat: 3.5 g
Cholesterol: 10 mg
Sodium: 230 mg
Total Carbohydrate: 22 g
Dietary Fiber: 1 g
Sugars: 9 g
Protein: 4 g
Exchanges Per Serving: 1 1/2 starches, 2 fats
This recipe, when compared to a full fat, full sugar version, has a 31% reduction in calories, a 31% reduction in fat, a 37% reduction in carbohydrates and a 60% reduction in sugars!