Frosted Pumpkin 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)
- 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)
|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|