Low fat pumpkin cake

Yield: 16 Servings

Measure Ingredient
1 \N Box yellow cake mix, (1 lb 2.25 oz)
3 \N 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
\N \N Water



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.

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