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Easy Low Fat Pumpkin Cake


Easy Low Fat Pumpkin Cake

Easy Low Fat Pumpkin Cake

Fiona Haynes
Pair this deliciously sweet, low fat pumpkin cake with a mug of steaming hot apple cider.


  • 1 box of organic yellow cake mix
  • 2 tsp pumpkin pie mix
  • 1/2 cup egg substitute
  • 1/3 cup unsweetened applesauce
  • 1 15-ounce can organic pumpkin
  • .
  • Frosting
  • 1/2 cup reduced-fat tub cream cheese
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 1/2 tsp vanilla extract


Preheat oven to 350 degrees.

Coat a 9 X 13 inch baking pan with nonstick cooking spray.

Place cake mix and pumpkin pie spice in a large bowl.

Add egg substitute, applesauce and canned pumpkin.

Beat by hand until smooth. Empty into baking pan and bake for 30-35 minutes, or until a toothpick placed in the center comes out clean.

Cool on wire rack.

For the frosting, place cream cheese, confectioners' sugar and vanilla in a large bowl. Beat on medium speed with an electric mixer until smooth. Spread frosting over cake.

Makes 24 small squares.

Per square: Calories 144, Calories from Fat 18, Total Fat 1.9g (sat 0.2g), Cholesterol 2mg, Sodium 142mg, Carbohydrate 29.5g, Fiber 0.8g, Protein 2.1g

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