Total Time
50mins
Prep 15 mins
Cook 35 mins

This delicious spice cake is a must make this fall season as the weather begins to grow cooler. Oh and did I mention it is low fat as well. Everyone I have made this for or have given the recipe to gives this cake a huge round of applause.

Ingredients Nutrition

Directions

  1. For the cake:.
  2. Preheat oven to 350°. Mix all the ingredients together until well combined. Place in a 9 x 13 pan coated with nonstick spray. Bake for 35 minutes or until tests done. Cool in pan.
  3. For the Frosting:.
  4. Combine yogurt and dry pudding mix until thoroughly combined. Fold Cool Whip free into the yogurt mixture. Ice cooled cake with frosting.
  5. Store cake in the fridge. When ready to serve let cake sit on the counter for 10 minutes.

Reviews

(1)
Most Helpful

This cake was really easy to put together. I made it just before Thanksgiving and the store was out of pumpkin pie filling, so I used a can of just pumpkin and added pumpkin pie spice and 2/3 c. Splenda to round it out. I cooked it in a Bundt pan for approx 43 minutes. It was nice an moist. Will make it again because it was a good snacking cake.

JohnsCutie November 23, 2006

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