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SPLENDA®
 

Pumpkin Cake with Cream Cheese Frosting

Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener.

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  • Serves: 20
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 Minutes

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 20

Serving Size: 1 slice (1/20 of cake)

Amount Per Serving
 
Calories:
230 
Calories from Fat:
120 
Total Fat:
13g 
Saturated Fat:
3.5g 
Cholesterol:
15mg 
Sodium:
220mg 
Total Carbs:
23g 
Dietary Fiber:
1g 
Sugars:
11g 
Protein:
4g 

DIRECTIONS

  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® 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.

INGREDIENTS

  • 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

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