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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Ingredients

Adjust Servings

Original recipe yields 20 servings

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Directions

  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
DeannaCNS
5

DeannaCNS

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.

PHOTOFAN1
2

PHOTOFAN1

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.

MOUSIE206
2

MOUSIE206

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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Nutrition

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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