This is a print preview of "Low Fat Pumpkin Cake" recipe.

Low Fat Pumpkin Cake Recipe
by Global Cookbook

Low Fat Pumpkin Cake
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  Servings: 12

Ingredients

  • 1 box yellow cake mix, (1 lb 2.25 ounce)
  • 3 x Egg whites
  • 1 c. Canned pumpkin
  • 1 c. Orange juice
  • 1/2 c. Fat-free lowfat sour cream
  • 2 tsp Vanilla
  • 1 tsp Cinnamon
  • 1/2 tsp Allspice
  • 1/2 tsp Grnd ginger
  • 1/4 tsp Grnd cloves
  • 1/4 tsp Nutmeg
  • 1 1/4 c. Powdered sugar, sifted
  • 1/4 tsp Vanilla Water

Directions

  1. Mix together all the cake ingredients for 2 min. Pour into a bundt pan coated with cooking spray. Bake 35-40 min at 350 F. Cold.
  2. Makes 16servings.
  3. Glaze: Mix together the powdered sugar and vanilla. Add in water, one Tbsp. at a time, to get a runny consistency. Drizzle over the hot cake.
  4. If made in 12 mini-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat)