Splenda Pumpkin Cake

8 ingredients
3 steps

Ingredients

  • 3 cups original Bisquick baking mix
  • 1 1/2 cups Splenda granular, sugar substitute
  • 1/2 cup packed brown sugar
  • 1/4 cup butter or 1/4 cup margarine, softened
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 cup milk
  • 4 eggs
  • 16 ounces pumpkin puree (not pumpkin pie mix)

Directions

  1. 1
    Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
  2. 2
    Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
  3. 3
    Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

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