Fall Time Pumpkin Cake
Ingredients:
1 pkg yellow cake mix
3/4 cup Splenda
1/2 cup unsweetened applesauce
1 cup canned pumpkin (not pie filling), no added salt
1/4 cup water
1 tsp ground cinnamon
1 cup egg substitute
Preparation:
Preheat oven to 350 degrees F.
Lightly coat a standard size Bundt pan, 9 x 13" baking pan or two 9-inch cake pans.
In a large bowl, mix together the cake mix, Splenda, applesauce, pumpkin, water, cinnamon and eggs. Beat until well blended. Transfer to the baking dish or cake pans.
Bake for 45 minutes or until done.
Makes: 18 servings
Serving size: 18 servings
LA Exchange: 1 Fruit, 1 Starch
Please remember to use this recipe in moderation while in your weight loss program for continued success. Enjoy!
LA Chef
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