Ingredients Jump to Instructions ↓

  1. Cake:

  2. 1 cup SPLENDA No Calorie Sweetener, Granulated

  3. 1/2 cup brown sugar

  4. 3/4 cup canola oil

  5. 1 cup egg substitute

  6. 1 (15-ounce) can pumpkin puree

  7. 2 cups all-purpose flour

  8. 2 teaspoons baking powder

  9. 1 teaspoon baking soda

  10. 1 tablespoon cinnamon

  11. 1/4 teaspoon ground cloves

  12. 1/4 teaspoon salt

  13. Frosting:

  14. 1 (8-ounce) package reduced fat cream cheese

  15. 1/4 cup butter, softened

  16. 1/2 teaspoon vanilla extract

  17. 1 drop imitation maple flavor 1/2 cup SPLENDA No Calorie Sweetener, Granulated

  18. 1/2 cup powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). 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°F (175°C) oven 25 to 30 minutes or until when a wooden pick 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.


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