Makeover pumpkin cake (Light & Tasty)

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 290.4
  • Total Fat: 14.2 g
  • Cholesterol: 71.6 mg
  • Sodium: 336.3 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.7 g

View full nutritional breakdown of Makeover pumpkin cake (Light & Tasty) calories by ingredient
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You would never know it was light! it is a big hit with my family. I modified it a bit from the magazine. You would never know it was light! it is a big hit with my family. I modified it a bit from the magazine.
Number of Servings: 16


    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

    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.

TAGS:  Desserts |

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