INGREDIENTS
1 can (15 ounces) solid-pack pumpkin
1-2/3 cups sugar
2 eggs
1/2 cup egg substitute
1/2 cup buttermilk
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 cup chopped pecans
1 can (15 ounces) solid-pack pumpkin
1-2/3 cups sugar
2 eggs
1/2 cup egg substitute
1/2 cup buttermilk
1/2 cup canola oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 cup chopped pecans
FROSTING: (I used store bought premade cream cheese frosting.)
1 package (8 ounces) reduced-fat cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 package (8 ounces) reduced-fat cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
DIRECTIONS
In a large mixing bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 18 servings.
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In a large mixing bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator. Yield: 18 servings.
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Nutrition FactsOne serving: 1 piece Calories: 345 Fat: 13 g Saturated Fat: 4 g Cholesterol: 40 mg Sodium: 380 mg Carbohydrate: 53 g Fiber: 2 g Protein: 5 g
Printed from tasteofhome.com Nov 24, 2008Copyright Reiman Media Group, Inc © 2008
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