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Cinnamon Pumpkin Cake Recipe

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A convenient cake mix, a can of pumpkin and a little applesauce make this extremely moist cake a delight to throw together. "With its thick cinnamon glaze, it seems anything but low-fat," says Connie Adams, Monaville, West Virginia.

This recipe is:

Healthy

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14 Servings
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin
2/3 cup sugar
2 eggs
1/2 cup egg substitute
1/3 cup water
1/4 cup unsweetened applesauce
2-1/2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons fat-free milk

Directions

In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 10-in. fluted tube pan coated with cooking spray.
Bake at 350° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake. Yield: 14 servings.

Nutritional Analysis: 1 piece equals 271 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 261 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.

Cinnamon Pumpkin Cake published in Light & Tasty October 2005, p54

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