Low fat pumpkin cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box yellow cake mix, (1 lb 2.25 oz) | |
| 3 | Egg whites | |
| 1 | cup | Canned pumpkin |
| 1 | cup | Orange juice |
| ½ | cup | Fat-free sour cream |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Nutmeg |
| 1¼ | cup | Powdered sugar, sifted |
| ¼ | teaspoon | Vanilla |
| Water | ||
Directions
CAKE
GLAZE
Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350° F. Cool. Makes 16 servings.
Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake.
per serving: 192 Kcal 2g fat (1g sat fat) 9% CFF 228mg Na 1mg cholesterol (2.5g PRO/2.0g FAT/40.7g CHO)
If made in 12 mini-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat) 9% CFF 304mg Na 2mg cholesterol (3.3g PRO/2.7g FAT/54.2g CHO) Recipe by: Betty Broyles 1994
Posted to MC-Recipe Digest V1 #472 by yjohn@... (Yvett L Johnson) on Feb 04, 1997.