Frosted Pumpkin Cake

Recipe from

Cooking Light

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

Ingredients

Cake:
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)
Frosting:
2/3 cup (6 ounces) tub-style light cream cheese
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar

Preparation

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.

Note:

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note