Healthy Pumpkin Cake

You can have your cake and nutrition too!
  • For the cake:
  • 1¼ cups of unsweetened applesauce
  • 1 cup Splenda
  • 4 egg whites (beaten)
  • 2 whole eggs
  • 3 cups flour (all-pourpose)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp pumpkin spice
  • 2 cups canned pumpkin
  • For the frosting:
  • ¼ cup Smart Balance Butter
  • 4 oz low-fat cream cheese
  • 2 cups confectioners (powdered sugar)
  • 2 tsp vanilla extract

  1. Cake:
  2. Preheat your oven to 375 degrees.
  3. Spray cake pan with non-stick spray.
  4. Mix all the dry ingredients from the cake recipe together in a large mixing bowl (flour, soda, baking powder, cinnamon, pumpkin spice & salt). Fold in the pumpkin.
  5. In another bowl mix together applesauce and Splenda.
  6. Add eggs to applesauce mixture.
  7. Add applesauce mixture to dry ingredients bowl.
  8. Pour batter into cake pan.
  9. Bake for 40 minutes or until cake is lightly golden brown and toothpick comes out clean from center of cake. Baking time will vary depending on the size of your pan, type of oven and your current altitude.
  10. Set cake aside and allow to cool before frosting.
  11. Frosting:
  12. Using a hand held mixer cream – the cream-cheese and butter
  13. Add powder sugar & vanilla



About Amy Cotta

Amy Cotta is a mother of six, certified personal trainer, author of Six Weeks to Skinny Jeans, an exercise equipment inventor, and the founder of iMoveFor. Amy competes in 5K to full-Ironman events in combat boots to raise money for military charities.
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