Pumpkin Cake with Cream Cheese Frosting
Low-sugar maple-flavored pumpkin spice cake with vanilla cream cheese frosting.
1 cup Splenda® Granulated No Calorie Sweetener
1/2 cup brown sugar
3/4 cup canola oil
1 cup egg substitute
1 (15-ounce) can pumpkin purée
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 (8-ounce) package reduced fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 drop imitation maple flavor
1/2 cup Splenda® Granulated No Calorie Sweetener
1/2 cup powdered sugar
- Preheat oven to 350°F (175°C). Lightly oil or spray a 13x9x2-inch pan with baking spray. Set aside.
- To make the cake: Place Splenda® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin purée in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
- Bake in preheated 350°F (175°C) oven 25 to 30 minutes or until when a wooden pick inserted into the center comes out clean. Cool cake.
- To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
Makes 20 servings.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Nutritional Information Per Serving (1/20 of recipe): Calories: 220; Calories from Fat: 120; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 220mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 10g; Protein: 4g.
Exchanges Per Serving: 1 1/2 Starches, 2 Fats.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.