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Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting
Pumpkin Cake with Cream Cheese Frosting requires about 50 minutes from start to finish. This recipe serves 20. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 227 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up egg substitute, canolan oil, brown sugar, and a few other things to make it today.

Instructions

1
Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
Ingredients you will need
Baking SprayBaking Spray
Cooking OilCooking Oil
Equipment you will use
OvenOven
Frying PanFrying Pan
1
Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl.
Ingredients you will need
Egg SubstituteEgg Substitute
Canned PumpkinCanned Pumpkin
Brown SugarBrown Sugar
SweetenerSweetener
SplendaSplenda
Cooking OilCooking Oil
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Mixing BowlMixing Bowl
2
Mix until well blended.
3
Add remaining ingredients and stir well.
4
Pour cake batter into prepared pan.
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Frying PanFrying Pan
5
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
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ToothpicksToothpicks
OvenOven
1
Place frosting ingredients in a mixing bowl.
Ingredients you will need
FrostingFrosting
Equipment you will use
Mixing BowlMixing Bowl
2
Mix on medium speed until well blended. Ice cake when cake is completely cool.
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IceIce
1
Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
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Walnut PiecesWalnut Pieces
Gingersnap CookiesGingersnap Cookies
DifficultyExpert
Ready In50 m.
Servings20
Health Score3
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