Low-fat Pumpkin Cake

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 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
• 8 ounces fat free cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Recipe

• 1 preheat oven to 350°f.
• 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 350°f 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.

recipe

• 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.