Frosted Pumpkin Cake Cake: Cooking spray 1 tablespoon all-purpose flour 3/4 cup egg substitute 1/3 cup granulated sugar 1/3 cup applesauce 1 (15-ounce) can pumpkin 2 teaspoons pumpkin-pie spice 1 (18.25-ounce) package yellow cake mix (such as Betty Crocker) Frosting: 2/3 cup (6 ounces) tub-style light cream cheese 1 1/4 teaspoons vanilla extract 3 1/2 cups powdered sugar Preheat oven to 350°. Coat a 13 x 9-inch baking pan with cooking spray; dust with flour. To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack. To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake. Yield: 24 servings (serving size: 1 piece) Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page