Best Delicious Low Fat Pumpkin Cake Recipes

LOW-FAT PUMPKIN CAKE ROLL

Low-Fat Pumpkin Cake Roll image

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

Ingredients

3 large eggs
3/4 cup sugar
2/3 cup canned pumpkin
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1 tablespoon plus 1 cup confectioners' sugar, divided
6 ounces reduced-fat cream cheese, cubed
1 teaspoon butter
1/2 teaspoon vanilla extract

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 CAKE

Low-Fat Pumpkin Cake image

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

Ingredients

3/4 cup Egg Beaters egg substitute
2 cups canned pumpkin
3/4 cup sugar-free applesauce, canned
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 3/4 cups sugar
1/4 cup canola oil
2 1/4 cups all-purpose flour
1 teaspoon allspice
1 1/4 teaspoons baking soda
8 ounces fat free cream cheese, softened
1 teaspoon vanilla extract
2 cups powdered sugar

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.