Makeover pumpkin cake (Light & Tasty)

Cake:
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups sugar
4 eggs
1/2 cup buttermilk
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt

Icing:
1 package (8 ounces) reduced-fat cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

In a large bowl, combine the first seven ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended.

Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Number of Servings: 16

Recipe submitted by SparkPeople user GUINEAPIGMOM.