Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

28 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Maker of SPLENDA® Sweetener Products

“Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener.”

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Adjust Servings

Original recipe yields 20 servings



  1. Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
  2. 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.
  3. Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
  4. 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.
  5. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.

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Reviews (28)

Rate This Recipe


This was the best pumpkin cake that I have made or tasted. I made it for a Bible study group at our home, and nobody in the group believed that it was made with Splenda. I will definitely keep this recipe, and use it whenever I want to make a pumpkin cake.



This was easy to put together and the family liked it. I don't care for the splenda aftertaste but others didn't notice it. Be sure to smooth out the top before baking as what you see is what you get.



The frosting was perfect. For the cake I took out the brown sugar and added nutmeg to make it more like a spice cake. It went well with the maple in the frosting.

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Amount Per Serving (20 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 13.3 g
  • 20%
  • Carbs
  • 22.7 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet



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