Low-Fat Pumpkin Cake

• 3/4 cup Egg Beaters egg substitute
• 2 cups canned pumpkin
• 3/4 cup sugar-free applesauce, canned
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1 3/4 cups sugar
• 1/4 cup canola oil
• 2 1/4 cups all-purpose flour
• 1 teaspoon allspice
• 1 1/4 teaspoons baking soda
• Cream Cheese Frosting Ingredients
• 8 ounces fat free cream cheese, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

1. Preheat oven to 350u0b0F.
2. Spray a 13x9-inch pan with non-stick cooking spray.
3. In small bowl combine all dry ingredients.
4. Set aside.
5. In large mixing bowl, whip egg beaters with electric mixer until fluffy.
6. Blend in sugar, pumpkin, oil, and applesauce until smooth.
7. Gradually add dry mixture to egg mixture. Blend until smooth.
8. Pour into prepared pan.
9. Bake at 350u0b0F for 35-40 minutes or until wooden pick inserted into center comes out clean.
10. Edges will appear golden brown.
11. Cool cake completely before frosting with fat-free whip or fat-free cream cheese frosting.
12. Cream Cheese Frosting Directions:
13. Beat cream cheese until smooth.
14. Add vanilla and mix.
15. Gradually add powdered sugar mixing in sugar until you get to the consistency you desire.

egg beaters, pumpkin, sugar, salt, cinnamon, baking powder, sugar, canola oil, flour, allspice, baking soda, cream cheese frosting, cream cheese, vanilla, powdered sugar

Taken from www.food.com/recipe/low-fat-pumpkin-cake-251002 (may not work)