Low Fat Pumpkin Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 185.6
- Total Fat: 4.0 g
- Cholesterol: 17.7 mg
- Sodium: 52.9 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 2.1 g
- Protein: 3.2 g
View full nutritional breakdown of Low Fat Pumpkin Cake calories by ingredient
Number of Servings: 24
Ingredients
-
3 c. flour
2 T. pumpkin pie spice
2 t. baking soda
1 stick butter or 100g Earth Balance
1/2 c. applesauce
1 c. packed brown sugar
1/2 c. granulated sugar
2 eggs
3 egg whites
1 can (15 oz) pumpkin
1 t. vanilla
Cinnamon Glaze:
2 c. powdered sugar
1 t. cinnamon
2 T. milk, or soy or almond milk
Directions
Preheat oven to 325. Grease 12 c. bundt pan.
Combine flour, pumpkin pie spice, baking soda and salt in a med. bowl
In a large mixer bowl, beat together butter and sugars until fluffy. Add eggs and beat well. Add vanilla and applesauce and mix well. Gradually add flour mixture to wet ingredients. Spoon batter into prepared pan. Bake for 60 minutes. After removing from the oven, cool for 10 minutes and remove from pan. Let cool completely and then pour the cinnamon glaze over the cake.
Glaze. Mix milk and cinnamon in a bowl. Add powdered sugar. If too stiff, add milk until you reach desired consistency.
Number of Servings: 24
Recipe submitted by SparkPeople user CWMAVEN.
Combine flour, pumpkin pie spice, baking soda and salt in a med. bowl
In a large mixer bowl, beat together butter and sugars until fluffy. Add eggs and beat well. Add vanilla and applesauce and mix well. Gradually add flour mixture to wet ingredients. Spoon batter into prepared pan. Bake for 60 minutes. After removing from the oven, cool for 10 minutes and remove from pan. Let cool completely and then pour the cinnamon glaze over the cake.
Glaze. Mix milk and cinnamon in a bowl. Add powdered sugar. If too stiff, add milk until you reach desired consistency.
Number of Servings: 24
Recipe submitted by SparkPeople user CWMAVEN.