Healthy Pumpkin Cake
 

Ok, here's yet one more recipe for using pumpkin. I can't remember where I got this from, but it's moist and yummy!

Healthy Pumpkin Cake

1 cup unsweetened applesauce
2 cups pumpkin
2 cups whole wheat flour
1/2 tsp. salt
1 1/2 cups Splenda
4 eggs
2 tsp. baking powder
2 tsp. cinnamon
1/3 cup water (if cake is dry, next time add a little more)

Mix and bake at 350* in 9 X 13 pan sprayed with Pam for 25 - 30 minutes.

Icing

1 box Jello cheesecake instant SF pudding mix
Beat with 1 cup skim milk
Fold in 1/2 of an 8 oz container of the lite Cool Whip
Spread on the cooled cake and keep refrigerated

Yield: 15 pieces at 125 calories each

Yummmmmm. This sounds so good! I am going to give this a try this weekend. Thanks for sharing!

Just be sure to make it with the topping and chill it well. It's not very good on it's own. ;)

I made this yesterday. I used butterscotch pudding (out of vanilla) and made with cream cheese instead of cool whip. Mine was very moist and delicious. The butterscotch icing was great with the pumpkin flavor.

Definitely will make this again. Thanks for a great recipe.