"fall"ing for Spice Cake

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.

• Ready In: 50 mins
• Serves: 15

Ingredients

• For the Cake

• 1 (18 1/4ounce) box  spice cake mix
• 1 (15 ounce)  canned pumpkin
• 4  ounces unsweetened applesauce
• 1⁄2 cup water

• For the Cream Cheese frosting

• 6  ounces  ww vanilla yogurt
• 3  tablespoons fat free sugar-free instant cheesecake pudding mix
• 8  ounces Cool Whip Free

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.