Delicious Low Fat Pumpkin Cake

• 1 box white/yellow cake mix-
• 1 small can unsweetened pumpkin puree-
• 1 box sugar free, instant vanilla pudding mix-
• 3/4 cup egg substitute-
• 1/4 cup unsweeted applesauce-
• 2 tsp cinnamon-
• 1 tsp ginger-
• 1/2 tsp ground cloves-
• Icing:
• 10 oz 1/3 less fat cream cheese-
• 1/4 cup butter-
• 1 tsp vanilla-
• 1/2 tsp almond extract (optional)-
• 2 cups 10x powdered sugar-
• Garnish with toasted pecan halves.

1. 1) Preheat oven to 350 degrees.
2. 2) Spray a tube or budnt pan liberally with non-stick spray.
3. 3) In electric mixer, add cake mix, instand pudding mix, cinnamon, ginger and ground cloves. Mix to combine.
4. 4) Add canned pumpkin, applesauce, and egg subsitute and mix until well incorporated. Don't overmix.
5. 5) Pour batter into the greased pan and bake in the center of the oven for 50-60 minutes, until set and a knife inserted comes out mostly clean. Will be moist!
6. To prepare icing:
7. 1) Cream the butter and cream cheese in a mixer until smooth and fluffy.
8. 2) Add extracts and sugar; beat until smooth. Pour over top of cake and garnish with toasted pecan halves. (One atop each slice)
9. *Can use a spiced cake mix as another short cut!

pumpkin, sugar, egg substitute, unsweeted applesauce, ginger, ground cloves, icing, cream, butter, almond, pecan

Taken from www.epicurious.com/recipes/member/views/delicious-low-fat-pumpkin-cake-1221029 (may not work)