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Frosted Pumpkin Cake

Yield 24 servings (serving size: 1 piece)

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.