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Pumpkin Cake with Cream Cheese Frosting

Prep Time :
20 min
Bake Time :
30 min
Makes :
20 servings
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This recipe is:
Ingredients

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

 
Frosting:

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

Directions

Cake:

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.

 
Frosting:

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 Information

Amount 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!

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