Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

Servings: Makes 20 servings
Preparation time: 20 minutes
Bake time: 25-30 minutes

1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup Brown Sugar
3/4 cup Canola Oil
1 cup Egg Substitute
1 -15 oz can Pumpkin Puree
2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 Tbsp. Cinnamon
1/4 tsp. Ground Clove
1/4 tsp. Salt

1-8oz. pkg. Reduced Fat Cream Cheese
1/4 cup Butter, softened
1/2 tsp. Vanilla
1 drop Imitation Maple Flavor
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup Powdered Sugar
PREHEAT oven to 350ºF. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.

MAKE CAKE. Place SPLENDA® Granular, 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 in preheated 350ºF oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.

MAKE FROSTING. Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.

Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Serving Size: 1 slice
Exchanges per Serving: 1 1/2 starches, 2 fats
Total Calories:  220
Calories from Fat:  120
Total Fat:  13g
Saturated Fat:   3.5g
Cholesterol:  10mg
Sodium:  230mg
Total Carbohydrate:  22g
Dietary Fiber:  1g
Sugars:  9g
Protien:  4g
This recipe, when compared to a full fat, full sugar version, has a 31% reduction in calories, a 31% reduction in fat, a 37% reduction in carbohydrates and a 60% reduction in sugars!
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