Low-Fat Pumpkin Cake Recipe

Name: Low-Fat Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup Egg Beaters egg substitute; 2 cups canned pumpkin; 3/4 cup sugar-free applesauce, canned; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon baking powder; 1 3/4 cups sugar; 1/4 cup canola oil; 2 1/4 cups all-purpose flour; 1 teaspoon allspice; 1 1/4 teaspoons baking soda; Cream Cheese Frosting Ingredients; 8 ounces fat free cream cheese, softened; 1 teaspoon vanilla extract; 2 cups powdered sugar

Servings: persons

3/4 cup Egg Beaters egg substitute
2 cups canned pumpkin
3/4 cup sugar-free applesauce, canned
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 3/4 cups sugar
1/4 cup canola oil
2 1/4 cups all-purpose flour
1 teaspoon allspice
1 1/4 teaspoons baking soda
Cream Cheese Frosting Ingredients
8 ounces fat free cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar

1
Preheat oven to 350u00b0F.
2
Spray a 13x9-inch pan with non-stick cooking spray.
3
In small bowl combine all dry ingredients.
4
Set aside.
5
In large mixing bowl, whip egg beaters with electric mixer until fluffy.
6
Blend in sugar, pumpkin, oil, and applesauce until smooth.
7
Gradually add dry mixture to egg mixture. Blend until smooth.
8
Pour into prepared pan.
9
Bake at 350u00b0F for 35-40 minutes or until wooden pick inserted into center comes out clean.
10
Edges will appear golden brown.
11
Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
12
Cream Cheese Frosting Directions:
13
Beat cream cheese until smooth.
14
Add vanilla and mix.
15
Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup Egg Beaters egg substitute, 2 cups canned pumpkin, 3/4 cup sugar-free applesauce, canned, 1 teaspoon salt, and more.

Yes, Low-Fat Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Pumpkin Cake

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