Keeping temptation at bay can be a difficult task when you are dieting. Thankfully, there is no need to deprive yourself of goodies during times you are watching your calories. In fact, I have a cake recipe so good that you will crave this cake regardless of watching calories. The nice thing about this recipe is that no fake sugars are used to achieve a sweet, low-fat, and low-cal cake. I have made this cake many times and not one person every accused it of being a fake low-cal cake. In fact, I am always being asked for the recipe. This recipe is so simple, fast, and yummy that you may want to keep the ingredients on hand.
This cake is made with canned pumpkin so it is perfect for your Thanksgiving dinner table or a coffee cake to bring to work or munch on with friends at home. The cake is versatile as the pumpkin provides a dense but moist consistency without an overwhelming pumpkin flavor. In fact, you will not notice the pumpkin flavor unless it is enhanced by using the spice or carrot cake or adding a dash of pumpkin pie spice or cinnamon.
Low Fat Pumpkin Cake
1 box of spice, carrot, yellow or chocolate cake mix
1 15 oz. can of pumpkin (plain not pumpkin pie)
Optional: 2 egg whites
1. Mix ingredients until well blended.
2. Pour batter into prepared cake pan, cupcake pan, or bundt pan.
3. Bake according to package directions.
4. Top with fat free whipped cream or lightly sprinkle with powered sugar mixed with a bit of cinnamon and nutmeg.
The result will be a scrumptious, moist, and dense cake that is sure to satisfy your sweet tooth. This is a lovely cake to make during the fall but it can be enjoyed anytime.
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Have Your Cake and Eat it Too!