Frosted Pumpkin Cake

Cooking Light
24 servings (serving size: 1 piece)


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Cooking spray
1 tablespoon all-purpose flour
3/4 cup egg substitute
1/3 cup granulated sugar
1/3 cup applesauce
1 (15-ounce) can pumpkin
2 teaspoons pumpkin-pie spice
1 (18.25-ounce) package yellow cake mix (such as Betty Crocker)
2/3 cup (6 ounces) tub-style light cream cheese
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar


Preheat oven to 350°.

Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.

Created date

November 2003

Nutritional Information

Calories 202
Caloriesfromfat 16 %
Fat 3.7 g
Satfat 1.2 g
Monofat 1.1 g
Polyfat 1 g
Protein 2.6 g
Carbohydrate 40 g
Fiber 1 g
Cholesterol 4 mg
Iron 1 mg
Sodium 236 mg
Calcium 47 mg