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Easy, Low-Fat Pumpkin Cake - Fiona Hayes
Nb persons: 0
Yield: 24 small squares
Preparation time:
Total time:
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| I found this recipe by Fiona Hayes online on About.com. Super easy and delicious, and I'm no baker! Ingredients: | |
| 1 box | organic yellow cake mix |
| 2 tsp | pumpkin pie mix |
| 1/2 cup | egg substitute |
| 1/3 cup | unsweetened applesauce |
| 1 15-ounce can | organic pumpkin |
| . | |
| Frosting | |
| 1/2 cup | reduced-fat tub cream cheese |
| 2 1/2 cups | confectioners' sugar, sifted |
| 1 1/2 tsp | vanilla extract |
Preparation:
Preheat oven to 350 degrees.
Coat a 9 X 13 inch baking pan with nonstick cooking spray.
Place cake mix and pumpkin pie spice in a large bowl.
Add egg substitute, applesauce and canned pumpkin.
Beat by hand until smooth. Empty into baking pan and bake for 30-35 minutes, or until a toothpick placed in the center comes out clean. For cupcakes, bake 20-25 minutes.
Cool on wire rack.
For the frosting, place cream cheese, confectioners' sugar and vanilla in a large bowl. Beat on medium speed with an electric mixer until smooth. Spread frosting over cake.
Makes 24 small squares.
Per square: Calories 144, Calories from Fat 18, Total Fat 1.9g (sat 0.2g), Cholesterol 2mg, Sodium 142mg, Carbohydrate 29.5g, Fiber 0.8g, Protein 2.1g
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