Frosted Pumpkin Cake

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

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.