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Makeover Pumpkin Cake

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

  • 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 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 piece: 345 calories, 13g fat (4g saturated fat), 40mg cholesterol, 380mg sodium, 53g carbohydrate (39g sugars, 2g fiber), 5g protein.

Reviews

Average Rating: 4.857142
  • micheleclow
    Dec 31, 1969

    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.

  • postroske
    Nov 4, 2011

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

  • lovealltennis
    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.

  • Leahjanie
    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.

  • pickypearl
    Mar 20, 2011

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

  • mjlouk
    Jan 31, 2010

    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!

  • turtlemama
    Dec 31, 1969

    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!!!

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