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Frosted Pumpkin Cake

Frosted Pumpkin Cake

Cooking Light OCTOBER 2003

  • Yield: 24 servings (serving size: 1 piece)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 16%
  • Fat: 3.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 2.6g
  • Carbohydrate: 40g
  • Fiber: 1g
  • Cholesterol: 4mg
  • Iron: 1mg
  • Sodium: 236mg
  • Calcium: 47mg

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Frosted Pumpkin Cake Recipe