Pumpkin Cake with Cream Cheese Frosting

By ldelmas

Serves: 20
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

• 1 cup SPLENDA® No Calorie Sweetener, Granulated
• 1/2 cup brown sugar
• 3/4 cup canola oil
• 1 cup egg substitute
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Frosting
• 1 (8 ounce) package reduced fat cream cheese
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla
• 1 drop imitation maple flavor
• 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
• 1/2 cup powdered sugar

Preparation

Step 1

Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
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.
Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
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.
Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.