Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"I can no longer find reduced-fat cake mix, so I use a regular mix and healthier choices for the added ingredients." - Robin Holland, Lexington, Kentucky
Ingredients[]
- Cooking spray
- 1 tablespoon all-purpose flour
- 3/4 cup egg substitute
- 1/3 cup granulated sugar
- 1/3 cup applesauce
- 1 (15-ounce) can pumpkin
- 2 teaspoons pumpkin pie spice
- 1 (18.25-ounce) package yellow cake mix
- 2/3 cup (6 ounces) tub-style light cream cheese
- 1 1/4 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Directions[]
- Preheat oven to 350°.
- Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.
- To prepare cake, place egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed 1 minute.
- Add pie spice and cake mix, beating at high speed 2 minutes.
- Pour batter into prepared pan.
- Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake completely on a wire rack.
- To prepare frosting, place cream cheese and vanilla in a large bowl; beat at medium speed until smooth.
- Gradually add powdered sugar, beating just until blended (Do not overbeat).
- Spread frosting evenly over top of cake.
Yield: 24 servings (serving size: 1 piece)