Makeover Pumpkin Cake Recipe

Makeover Pumpkin Cake Recipe Makeover Pumpkin Cake Recipe photo by Taste of Home Rating 5

This makeover recipe is a winner! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. And if you ask us, that's sweet success no matter how you slice it.—Shirley Dellinger, Elwood, Indiana

This recipe is:

Healthy

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Makeover Pumpkin Cake Recipe
  • Prep: 25 min. Bake: 35 min. + cooling
  • Yield: 18 Servings
25 35 60

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1-2/3 cups sugar
  • 2 eggs
  • 1/2 cup egg substitute
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 cup chopped pecans
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Directions

  • In a large bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
  • Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 18 servings.

Nutritional Facts 1 piece equals 345 calories, 13 g fat (4 g saturated fat), 40 mg cholesterol, 380 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Makeover Pumpkin Cake in Light & Tasty October/November 2007, p13

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Reviews for Makeover Pumpkin Cake

Makeover Pumpkin Cake Recipe

Makeover Pumpkin Cake

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(1-8) of 8 reviews

Reviewed on Nov. 17, 2011 by micheleclow

For those of you wondering how many eggs to use instead of egg substitute, it's 4 eggs. The regular recipe is Pumpkin Cake. There is a link on that recipe for this recipe. It's too bad they didn't link the regular recipe to this one.

Reviewed on Nov. 04, 2011 by postroske

Awesome recipe! Light & fluffy! However, if I don't want to use egg substitute, how many eggs should I use?

Reviewed on Oct. 31, 2011 by lovealltennis

Tasty and good. Would not think of it as a lower calorie recipe. Of course the frosting is not lower calorie.

I would only give five stars for a highly unusual recipe. I would make this again.

Very easy to make.

Reviewed on Oct. 01, 2011 by Leahjanie

This recipe sounds great just woundering if you was to be able to use just regular eggs and if can how many would it be.thanks.

Reviewed on Mar. 20, 2011 by pickypearl

This cake is delicious! Very moist cant tell you have cut calories. Will make it again!

Reviewed on Jan. 31, 2010 by mjlouk

This is the first cake I ever made from "scratch" and it was so good! Cake isn't my favorite dessert, but I loved this one!

Reviewed on Oct. 30, 2008 by turtlemama

I am going to try making this as close to sugar free as I can. I can't wait to try it out this weekend. Must do a trail run for Thanksgiving!!!

Reviewed on Oct. 21, 2008 by julesmc667

 
 

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