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Cinnamon Pumpkin Cake

Cinnamon Pumpkin Cake
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.
14 ServingsPrep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 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.
© Taste of Home 2013

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Cinnamon Pumpkin Cake (continued)

Nutrition Facts: 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.
© Taste of Home 2013