The best delicious Low Fat Pumpkin Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Low Fat Pumpkin Cake recipe today!
Hello my friends, this Low Fat Pumpkin Cake recipe will not disappoint, I promise! Made with simple ingredients, our Low Fat Pumpkin Cake is amazingly delicious, and addictive, everyone will be asking for more Low Fat Pumpkin Cake.
What Makes This Low Fat Pumpkin Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Low Fat Pumpkin Cake.
Ready to make this Low Fat Pumpkin Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
1 Box yellow cake mix, (1 lb
-2.25 oz)
3 Egg whites
1 c Canned pumpkin
1 c Orange juice
1/2 c Fat-free sour cream
2 ts Vanilla
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Nutmeg
-GLAZE-
1 1/4 c Powdered sugar, sifted
1/4 ts Vanilla
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)
Yields
16 Servings
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