Low-Fat Pumpkin Cake

Recipe Ingredients

		Cake
1		Yellow cake mix
3		Egg whites
1 cup	237ml	Canned pumpkin
1 cup	237ml	Orange juice
1/2 cup	118ml	Fat-free sour cream
2 teaspoons	10ml	Vanilla
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Nutmeg
		Glaze
1 1/4 cups	247g / 8.7oz	Powdered sugar - sifted
1/4 teaspoon	1.3ml	Vanilla
		Water

Recipe Instructions

Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray.

Bake 35-40 minutes at 350F. Cool.

Glaze: Mix together the powdered sugar and vanilla.

Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake.

Source:
Betty Broyles 1994

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.