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
How to Make It
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.
I am on a fairly strict lowfat diet and I made this for a sunday meal at my in-laws. Everyone loved it. They asked that I make 2 of these for Thanksgiving and it was all gone the next day. I add chopped pecans on top of the icing. Also, I was able to reduce the fat a little bit more by using a fat free cake mix (Cherrybrook Farms is the name I think). A great, yummy, easy recipe.
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