Pumpkin Cake with Cream Cheese Frosting Recipe


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.


  • 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

Nutrition information

per serving
Total Fat 13.00g
Saturated Fat 3.50g
Sodium 230.00mg
Total Carbohydrates 22.0g
Fibre 1.00g
Sugars 9.00g
Protein 4.00g

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