Light Pumpkin Cake Recipes

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LIGHT PUMPKIN BUNDT CAKE



Light Pumpkin Bundt Cake image

When you tell people how easy it is to make this deliciously moist cake, they won't believe it! The secret ingredient in this treasured recipe is butterscotch pudding.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 8

1 package reduced-fat yellow cake mix (regular size)
1 package (3.4 ounces) sugar-free instant butterscotch pudding mix
1 cup canned pumpkin
1 cup egg substitute
1/4 cup water
1/4 cup vegetable oil
1-1/2 to 2 teaspoons pumpkin pie spice
1 cup fat-free whipped topping

Steps:

  • In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Serve with whipped topping.

Nutrition Facts :

LIGHT PUMPKIN CAKE



Light Pumpkin Cake image

Make and share this Light Pumpkin Cake recipe from Food.com.

Provided by Tweety Grams

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon clove
2 cups canned pumpkin
4 egg whites
3/4 cup 1% low-fat milk

Steps:

  • Beat all ingredients till smooth, pour into a 8x14 pan.
  • Bake 350 for 25-30 minutes.
  • Put a dab of dream whip on each piece of cake when serving.

Nutrition Facts : Calories 189.6, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 289.7, Carbohydrate 42.8, Fiber 2, Sugar 24.4, Protein 4.3

LIGHT PUMPKIN GOOEY BUTTER CAKE



Light Pumpkin Gooey Butter Cake image

We took the lightened gooey butter cake and pumpkin gooey butter cake from pauladeen.com and made a light pumpkin gooey butter cake and it was delicious

Provided by Priceless1

Categories     Dessert

Time 55m

Yield 10 bars, 10 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
1/2 cup reduced-fat buttermilk
1 egg, lightly beaten
1 tablespoon canola oil
1 (8 ounce) package reduced-fat cream cheese (Neufchatel)
1 (15 ounce) can pumpkin
3/4 cup confectioners' sugar
1/4 cup plain low-fat Greek yogurt (2%)
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon melted butter

Steps:

  • Preheat the oven to 350°F Spray a 9 x 13-inch baking dish with nonstick spray.
  • Place the cake mix in a large bowl. Whisk together the buttermilk, egg, and oil in a small bowl until blended. Add the buttermilk mixture to the cake mix, stirring just until blended. Pour the mixture into the baking dish.
  • Beat the cream cheese until smooth. Beat in the pumpkin sugar, yogurt, egg, vanilla, cinnamon, nutmeg, and butter. Spread over the cake mixture. Bake 40 - 50 minutes. You want the center to be a little gooey, so do not over bake.

Nutrition Facts : Calories 362.8, Fat 13.4, SaturatedFat 4.3, Cholesterol 78.2, Sodium 431.4, Carbohydrate 54.2, Fiber 0.9, Sugar 32.1, Protein 7

SKINNY PUMPKIN CHEESECAKE



Skinny Pumpkin Cheesecake image

48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h30m

Yield 16

Number Of Ingredients 12

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
5 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup Cool Whip fat-free frozen whipped topping, thawed, if desired
Ground nutmeg, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
  • Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  • Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
  • In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
  • Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
  • Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

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