Pumpkin Cake Sticks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Cake:Egg, fresh, 3 largeGranulated Sugar, 1 cupPumpkin, canned, without salt, 2/3 cupAll-purpose flour, 3/4 cupCinnamon, ground,1/2 tspBaking Soda, 1 tspIcing:Confectioners Sugar, 3/4 cupVanilla Extract, 3/4 tsp.Shedd's Spread Country Crock Regular (Soft), 2 TbspPhiladelphia Fat Free Cream Cheese, 8 oz
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.
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.
Nutritional Info 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
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