LOW-FAT PUMPKIN SPICE CAKE RECIPE
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
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
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
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
PUMPKIN CAKE III
Delicious pumpkin spice cake baked in a sheet pan. Very moist and great for potlucks. When cool, top with your favorite cream cheese frosting.
Provided by SUE CASE
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 438.4 calories, Carbohydrate 46.8 g, Cholesterol 53.1 mg, Fat 26.8 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 404.1 mg, Sugar 30.1 g
LOW-FAT PUMPKIN CAKE ROLL
Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you're getting vitamins, not fat. Serve this one up and your guests will rave-and no one has to know just how easy it was! -Heidi Reinhard, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper. Coat the paper with cooking spray; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and extract. Combine the flour, cinnamon, baking powder, ginger and salt; fold into pumpkin mixture. Spread batter evenly into prepared pan., Bake at 375° for 10-15 minutes or until cake springs back when lightly touched (do not overbake). Cool for 5 minutes. , Invert onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat the cream cheese, butter, vanilla and remaining confectioners' sugar until fluffy. , Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
LOW FAT PUMPKIN ROLL
This is delicious for a low-fat, guilt free dessert. If you do Weight watchers, it is 3 pts per serving!
Provided by KerrBearr
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
- Dust a clean dish towel with 1 teaspoon of the confectioners sugar.
- Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
- Pour into the pan and bake 15 minutes.
- Let cool 5 minutes, then invert onto the dish towel.
- Sprinkle the cake with 1 teaspoon of confectioners sugar, then roll up the cake and towel together, jelly-roll style.
- Let cool.
- Cream the icing ingredients in a large bowl.
- Unroll the cake, spread the icing on top, then reroll the cake without the towel.
- Refrigerate until chilled.
- Sprinkle with the remaining 1 teaspoon of confectioners sugar.
Nutrition Facts : Calories 209.4, Fat 5.9, SaturatedFat 3.3, Cholesterol 67.2, Sodium 225.4, Carbohydrate 35.2, Fiber 0.9, Sugar 27.6, Protein 4.4
DELICIOUS LOW FAT PUMPKIN CAKE
Steps:
- 1) Preheat oven to 350 degrees. 2) Spray a tube or budnt pan liberally with non-stick spray. 3) In electric mixer, add cake mix, instand pudding mix, cinnamon, ginger and ground cloves. Mix to combine. 4) Add canned pumpkin, applesauce, and egg subsitute and mix until well incorporated. Don't overmix. 5) Pour batter into the greased pan and bake in the center of the oven for 50-60 minutes, until set and a knife inserted comes out mostly clean. Will be moist! To prepare icing: 1) Cream the butter and cream cheese in a mixer until smooth and fluffy. 2) Add extracts and sugar; beat until smooth. Pour over top of cake and garnish with toasted pecan halves. (One atop each slice) *Can use a spiced cake mix as another short cut!
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