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Makeover Pumpkin Cake

 Makeover Pumpkin Cake
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
18 ServingsPrep: 25 min. Bake: 35 min. + cooling

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 King Arthur Unbleached 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

2 of 2

Makeover Pumpkin Cake (continued)

Directions (continued)

  • 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.