Frosted Pumpkin Cake

Frosted Pumpkin Cake


  • Cake:
  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 3/4 cup egg substitute
  • 1/3 cup granulated sugar
  • 1/3 cup applesauce
  • 1 (15-ounce) can pumpkin
  • 2 teaspoons pumpkin-pie spice
  • 1 (18.25-ounce) package yellow cake mix (such as Betty Crocker)
  • Frosting:
  • 2/3 cup (6 ounces) tub-style light cream cheese
  • 1 1/4 teaspoons vanilla extract
  • 3 1/2 cups powdered sugar


Preheat oven to 350°.

Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.

  • Yield: 24 servings (serving size: 1 piece)

Nutritional Information

Calories per serving: 202
Caloriesfromfat per serving: 16%
Fat per serving: 3.7g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 1.1g
Polyunsaturated fat per serving: 1g
Protein per serving: 2.6g
Carbohydrate per serving: 40g
Fiber per serving: 1g
Cholesterol per serving: 4mg
Iron per serving: 1mg
Sodium per serving: 236mg
Calcium per serving: 47mg