Delicious Low Fat Pumpkin Cake Recipes

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LOW-FAT PUMPKIN SPICE CAKE RECIPE



Low-Fat Pumpkin Spice Cake Recipe image

A very simple easy pumpkin Bundt cake that begins with a spiced cake mix. It's a great easy low fat dessert perfect for fall.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Dessert

Time 50m

Number Of Ingredients 9

Nonstick cooking spray, for coating the cake pan
Flour for dusting the cake pan
1 package (18.25 ounces) spice cake mix
1 cup canned pumpkin puree, NOT pumpkin pie mix
1/4 cup canola oil
3/4 cup water
3 extra large eggs
1 teaspoon cinnamon
Confectioners sugar for dusting on top

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350F degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
  • Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds.
  • Stop and scrape down the sides of the bowl with a rubber spatula.
  • Beat the mixture on medium speed for another 1 - 2 minutes longer, until the batter is smooth and thick.
  • Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
  • Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
  • Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes.
  • Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack.
  • Let the cake cool completely, about 30 minutes more.
  • Sprinkle with confectioner's sugar or drizzle with a little caramel sauce, if desired

Nutrition Facts : ServingSize 1 slice, Calories 167 kcal, Carbohydrate 28.3 g, Protein 2.7 g, Fat 5.4 g, Fiber 0.5 g

LOW-FAT PUMPKIN CAKE



Low-Fat Pumpkin Cake image

Make and share this Low-Fat Pumpkin Cake recipe from Food.com.

Provided by KGCOOK

Categories     Dessert

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 14

3/4 cup Egg Beaters egg substitute
2 cups canned pumpkin
3/4 cup sugar-free applesauce, canned
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 3/4 cups sugar
1/4 cup canola oil
2 1/4 cups all-purpose flour
1 teaspoon allspice
1 1/4 teaspoons baking soda
8 ounces fat free cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Spray a 13x9-inch pan with non-stick cooking spray.
  • In small bowl combine all dry ingredients.
  • Set aside.
  • In large mixing bowl, whip egg beaters with electric mixer until fluffy.
  • Blend in sugar, pumpkin, oil, and applesauce until smooth.
  • Gradually add dry mixture to egg mixture. Blend until smooth.
  • Pour into prepared pan.
  • Bake at 350°F for 35-40 minutes or until wooden pick inserted into center comes out clean.
  • Edges will appear golden brown.
  • Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
  • Cream Cheese Frosting Directions:.
  • Beat cream cheese until smooth.
  • Add vanilla and mix.
  • Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.

Nutrition Facts : Calories 214.1, Fat 3.1, SaturatedFat 0.4, Cholesterol 0.9, Sodium 325.6, Carbohydrate 44.1, Fiber 1.3, Sugar 31.1, Protein 3.4

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