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

This is delicious, Cassy!!! I did make a mistake when I was putting this together........I put the whole can of pumpkin in before I realized it was only 1 cup, and I didn't have egg substitute, so I used 2 eggs. It still turned out FABULOUS!!!!!!!!! It was my little reward for Joni's challenge, and the TO. Thank you for taking the time to post all of these recipes. I LOVE cake :) I ate with with a bit of ff cool whip........and I was in heaven :)