food Pumpkin Cake with Cream Cheese Frosting recipe
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Pumpkin Cake with Cream Cheese Frosting recipe
    20 servings

Ingredients:

  • 1 cup SPLENDA® No Calorie Sweetener, Granular
  • 1/2 cup brown sugar
  • 3/4 cup canola oil
  • 1 cup egg substitute
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  •  
  • Frosting
  • 1 (8 ounce) package reduced fat cream cheese
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 drop imitation maple flavor
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granular
  • 1/2 cup powdered sugar

    Instructions:

  • PREHEAT oven to 350 degrees F.
  • 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 350 degrees F 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.



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