Pumpkin Cake with Cream Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 C. Splenda granulated1/2 C. brown sugar3/4 C. canola oil1 C. egg substitute1 (15 oz.) can pumpkin puree2 C. all-purpose flour2 t. baking powder1 t. baking soda1 T. cinnamon1/4 t. ground cloves1/4 t. salt.Frosting:1 (8 oz.) package fat free cream cheese1/4 C. margarine, softened1/2 t. vanilla1/4 t. maple extract1/2 C. Splenda granulated1/2 C. powdered sugar
Preheat oven to 350 degrees F. Lightly oil or spray a 13 x 9 inch pan with baking spray. Set aside. To make the cake: Place Splenda, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool Cake.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Number of Servings: 20
Recipe submitted by SparkPeople user REESIKID.
To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Number of Servings: 20
Recipe submitted by SparkPeople user REESIKID.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 11.1 g
- Cholesterol: 0.5 mg
- Sodium: 220.7 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.8 g
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