Makeover Pumpkin Cake

Name: Makeover Pumpkin Cake
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 package (8 ounces) reduced-fat cream cheese; 1/4 cup butter, softened; 3 cups confectioners' sugar; 2 teaspoons vanilla extract

17 ingredients

4 steps

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 package (8 ounces) reduced-fat cream cheese
1/4 cup butter, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract

Directions

1

In a large 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.
2

Transfer to a
3

coated with cooking spray. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.