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

Makeover Pumpkin Cake Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 18 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Pumpkin Cake in Light & Tasty October/November 2007, p13

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.

Reviews for Makeover Pumpkin Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 17, 2011

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.

MY REVIEW
Reviewed Nov. 4, 2011

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

MY REVIEW
Reviewed Oct. 31, 2011

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.

MY REVIEW
Reviewed Oct. 1, 2011

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.

MY REVIEW
Reviewed Mar. 20, 2011

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

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