Prep 20 mins
Cook 30 mins
This recipe is a lighter version of an old classic. It was printed in the December 2004 edition of Prevention Magazine.
- 236.59 ml Splenda granular
- 118.29 ml packed brown sugar
- 177.44 ml canola oil
- 236.59 ml liquid egg substitute
- 425.24 g can solid pack pumpkin
- 473.18 ml all-purpose flour
- 9.85 ml baking powder
- 7.39 ml baking soda
- 118.29 ml nonfat dry milk powder
- 14.79 ml ground cinnamon
- 1.23 ml ground cloves
- 1.23 ml salt
- 226.79 g package low-fat cream cheese
- 59.14 ml butter, softened
- 2.46 ml vanilla
- 0.06 ml imitation maple flavor
- 118.29 ml Splenda granular
- 118.29 ml confectioners' sugar
- finely chopped crystallized ginger
- finely chopped walnuts
- Spray a 13 x 9 inch non-stick cooking pan lightly with cooking spray and set aside.
- Preheat oven to 350 degrees.
- In a large bowl begin mixing the cake by adding the Splenda, brown sugar, oil, egg substitute and pumpkin.
- Mix until well blended.
- Add the flour, baking powder, baking soda, non-fat dry milk powder, cinnamon, cloves and salt; mixing well.
- Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- Cook cake completely before frosting.
- Prepare the frosting by beating the cream cheese, butter, vanilla, maple flavoring, Splenda and confectioners sugar in a medium bowl with electric mixer until well blended.
- Frost cake, sprinkle with crystallized ginger and chopped walnuts.
My daughter really wanted me to make a pumpkin cake, so we chose this one. She really likes it. She's had 2 slices so far and gives it 5 stars. We did not use the ginger or walnuts, dure to her taste buds. Thanks!