Low Fat Pumpkin Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 89.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 226.3 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Low Fat Pumpkin Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 24


    2 cups all-purpose flour (can substitute spelt flour)
    1 cup sugar (can substitute Sucanat)
    1 tablespoon ground cinnamon
    2 teaspoons baking powder
    1 teaspoon baking soda
    3⁄4 teaspoon sea salt
    1⁄2 teaspoon ground nutmeg
    1⁄2 teaspoon ground cloves
    1⁄2 teaspoon vanilla extract
    15 ounces canned pumpkin
    4 Organic Valley Grade A Omega-3 Brown Eggs
    3⁄4 cup applesauce


Blend dry ingredients together. Add wet ingredients and mix until well blended. Pour into prepared pan (grease and flour) and cook at 350 degrees for about 30 - 35 min.

Serve with low fat cool whip or cream cheese frosting....look for recipe in Spark Recipes.

Serving Size: makes 24 pieces

Number of Servings: 24

Recipe submitted by SparkPeople user BARKOCYM.

TAGS:  Desserts |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.