Splenda Pumpkin Cake

I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??

• Ready In: 1 hr 5 mins
• Serves: 15

Ingredients

• 3  cups  original Bisquick baking mix
• 1 1⁄2 cups Splenda granular, sugar substitute
• 1⁄2 cup  packed brown sugar
• 1⁄4 cup butter or 1⁄4 cup margarine, softened
• 2 1⁄2 teaspoons pumpkin pie spice
• 1⁄4 cup milk
• 4  eggs
• 16  ounces pumpkin puree (not pumpkin pie mix)

Directions

1. Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
2. Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
3. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.