Pumpkin Cake with Cream Cheese Frosting Recipe

Pumpkin Cake with Cream Cheese Frosting Recipe

  • 1 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup brown sugar
  • 3/4 cup canola oil
  • 1 cup egg substitute
  • 1 (15 ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Frosting
  • 1 (8 ounce) package reduced fat cream cheese
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla
  • 1 drop imitation maple flavor
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup powdered sugar
  1. Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
  2. To make the cake: Place SPLENDA(R) Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
  3. Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
  4. To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.
  5. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
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