Light Pumpkin Cake

Submitted by Tweety Grams

• Ready In: 40mins
• Ingredients: 9
• Serves: 12

ingredients

• 2 cups flour
• 1 1⁄3 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon clove
• 2 cups canned pumpkin
• 4 egg whites
• 3⁄4 cup 1% low-fat milk

directions

1. Beat all ingredients till smooth, pour into a 8x14 pan.
2. Bake 350 for 25-30 minutes.
3. Put a dab of dream whip on each piece of cake when serving.

Reviews

[Jennifer]

I made this cake for the Alphabet Soup game. It's a good moist cake, especially considering that it's very low- fat. I baked it in a 13 x 9 inch pan, so I had to add 10 minutes on to the cooking time. I served it with a dollop of Lite Cool Whip on top. I think might add some chopped nuts to the batter the next time I make it.

 

[cpenner]

Wonderful! This was absolutely delicious. I made a half recipe, baked it in a 8 inch square pan, and cut it into 9 pieces (rather than 6). Reminiscent of pumpkin pie. I will definitely make this again.

 

[cookin from scratch]

Really good! I substituted soy baking mix for the flour and Splenda for the sugar, and made a dozen muffins that by my calculations clocked in at just 70 calories each. Very moist and pumpkin-pie like.

 

[wife2abadge]

I halved the recipe and made it in an 8x8 pan, for about 22 minutes. When I tried it while it was still warm, it was kind of rubbery, but once it cooled it was delish! I make a bit of low cal cream cheese icing for the top, but to be honest I think it was better with fat free Cool Whip. I think I'd try putting a few mini chocolate chips in next time and making them into muffins. Thanks -- this was exactly what I needed to use up one cup of leftover canned pumpkin -- it is yummy!!