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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 161.0
  • Total Fat: 2.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 235.3 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Fall Time Pumpkin Cake calories by ingredient
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Fall Time Pumpkin Cake

Submitted by: JGLISSMAN

Introduction

This cake is light, fluffy, and sweet - perfect for a fall day. Can be used as a breakfast cake or dessert. This cake is light, fluffy, and sweet - perfect for a fall day. Can be used as a breakfast cake or dessert.
Number of Servings: 18

Ingredients

    1 package (18.25 oz.) Pillsbury Reduced Sugar Yellow Cake Mix

    3/4 C sugar (I use Splenda baking sugar)

    1/2 C Unsweetened Applesauce (regular or cinnamon) OR 1/2 C Vegetable Oil (the applesauce tastes the same and cuts calories)

    1 or 1.5 C pumpkin canned (use more or less based on your pumpkin liking)

    1/4 C water

    1T Cinnamon, ground

    1 tsp. Pumpkin Pie Spice

    1 C liquid egg substitute or 4 large eggs

    Pillsbury Reduced Sugar Cream Cheese Icing, 1 can, optional (add 100 calories)

    OR

    Sugar Free Reddi-Whip, optional

Directions

Preheat oven to 350 degrees. Lightly grease a standard size Dundt pan, 9x13-inch baking pan, or two 9-inch cake pans with fat free cooking spray (Pam).

In a large bowl, mix together the yellow cake mix, sugar, oil, pumpkin, water, cinnamon, pumpkin pie spice and eggs, with a spoon, until well blended and there are no lumps.

Transfer to the cake pan(s). Bake at 350 for 45 minutes. Remove from oven and let cool for 1 hour. Top with icing or Reddi-Whip.

Enjoy!

Number of Servings: 18

Recipe submitted by SparkPeople user JGLISSMAN.





TAGS:  Desserts |

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