Best Makeover Pumpkin Cake Recipes
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
With all of the original's decadence, this ooey-gooey dessert trims 64 calories and 5 grams fat, making it a guilt-free holiday treat! April Taylor - Fort Riley, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust., Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
MAKEOVER PUMPKIN CAKE
This makeover recipe is a winner! Packed with warm pumpkin flavor and spices, it's taller than the original cake but weighs in with just about half the fat, saturated fat and cholesterol and 187 fewer calories per piece. And if you ask us, that's sweet success no matter how you slice it.-Shirley Dellinger, Elwood, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 380mg sodium, Carbohydrate 53g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
Make and share this Makeover Pumpkin Gooey Butter Cake recipe from Food.com.
Provided by bryannakrekeler
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
- 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
- 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 183.8, Fat 4.9, SaturatedFat 1.7, Cholesterol 32.2, Sodium 207.7, Carbohydrate 32.2, Fiber 0.6, Sugar 23.3, Protein 3.2
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