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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 3.1 g
  • Cholesterol: 67.8 mg
  • Sodium: 303.9 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Pumpkin Cake Sticks calories by ingredient
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Pumpkin Cake Sticks

Submitted by: SANEAMY

Introduction

Yummy Layered Pumpkin Cake with Cream Cheese Icing in the Middle. Cut into sticks, and eat with your hands! Yummy Layered Pumpkin Cake with Cream Cheese Icing in the Middle. Cut into sticks, and eat with your hands!
Number of Servings: 10

Ingredients

    Cake:
    Egg, fresh, 3 large
    Granulated Sugar, 1 cup
    Pumpkin, canned, without salt, 2/3 cup
    All-purpose flour, 3/4 cup
    Cinnamon, ground,1/2 tsp
    Baking Soda, 1 tsp

    Icing:
    Confectioners Sugar, 3/4 cup
    Vanilla Extract, 3/4 tsp.
    Shedd's Spread Country Crock Regular (Soft), 2 Tbsp
    Philadelphia Fat Free Cream Cheese, 8 oz

Directions

To Make Cake Batter:
1. Preheat oven to 375° F (190° C). Line a 9"x13" baking pan with wax paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. add flour, cinnamon, and baking soda. Spread batter evenly in pan.
3. Bake at 375° F (190° C) for 15 minutes or until cake springs back when lightly touched. Immediate turn out onto cooling rack and gently peel away wax paper. Sprinkle top of cake with powdered sugar and allow to cool.

To Make Filling:
1. Mix confectioners sugar, vanilla, Country Crock (or butter/margarine), and softened cream cheese together until smooth.

When cake has cooled, cut down center. Spread icing evenly over one side of cake. Top with other half of cake, and place in refrigerator for at least two hours. Cut cake into sticks to eat by hand!

Also delicious topped with fresh, seasonal fruit and or fat-free whipped topping.

Number of Servings: 10

Recipe submitted by SparkPeople user SANEAMY.






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