Low Fat, Low Cholesterol Chocolate Cake/Cupcakes

Total Time
Prep 15 mins
Cook 40 mins

These are absolutely heavenly and oh so lite in taste. A wonderful little decadence that you don't mind cheating a little while dieting. I make them into cupcakes but the recipe actually is for a cake. The serving size is a guess. If you make them into cupcakes, make sure you fill them all the way to the top as they don't puff up that much. The frosting makes a huge amount and so adjust accordingly depending on if you're making cupcakes or a cake.

Ingredients Nutrition


  1. Mix cake mix, pumpkin, water and cinnamon until well blended.
  2. Batter will be thick.
  3. Pour into a 9x13 GREASED pan, or cupcake liners.
  4. Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
  5. Frosting:.
  6. Mix pudding with milk, then blend in cool whip.
  7. Frost when cake is cool.
  8. Keep refrigerated.
Most Helpful

5 5

I am not a big cinnamon fan, so omitted it, and added instant coffee to the warm water, and this was super!

5 5

Loved this! My husband is watching his cholesterol, so I made this as his birthday cake. I made it exactly as written with no changes or substitutions. I made 2 8 inch layers and it took about 25 minutes to cook. When it was cooling, it looked really dry so I wasn't expecting it to be too good. It is delicious! The cake is super moist, and has a ton of flavor. I did not tast the cinnamon in it. My only complaint is that my frosting was very soft, even after chilling. I used the white chocolate pudding mix and garnished with fresh raspberries. I will make this again!

5 5

I am very amazed with this cake. As being low-fat as well as low cholesterol it got a rich, brownie-like taste with texture.

Get Healthy Your Way

Totally Satisfying. Totally Made by You.
The 16 Benefits You Won't Believe
Bust Your Cravings and Button Your Jeans!