LOW FAT PUMPKIN CAKE FROM MIX
I'm pretty lazy but also like low fat food. I made it up using spice cake mix so I don't have to worry about baking powder, spices, etc, and I leave out the oil. Use less water but the same number of eggs per the box. My husband likes this with cream cheese frosting (not so low fat unfortunately), and it is fast to make. It is a little dense in consistency. I used 8 inch round pans and so the times below are for that size (i.e. follow temperature & times according to box). I have also tried it with apple instead of pumpkin.
Provided by MyraMedstudent
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 350 degrees.
- grease & flour cake pans (not necessary for silicone pans).
- mix the spice cake mix, pumpkin & eggs. Add water slowly at end to cake batter consistency. Pour into 2 cake pans
- check doneness after 35 min with knife or toothpick (should come out clean).
- cool completely before frosting, if you plan to frost, but it tastes good warm.
Nutrition Facts : Calories 438.4, Fat 14.5, SaturatedFat 3.9, Cholesterol 105.8, Sodium 807.1, Carbohydrate 70.8, Fiber 4, Sugar 42.8, Protein 7.9
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