Low Fat Pumpkin Cake

16 Servings

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Low Fat Pumpkin Cake Ingredients

CAKE	1/2 ts Allspice
1 Box yellow cake mix, (1 lb	1/2 ts Ground ginger
3 Egg whites	1/4 ts Ground cloves
1 c Canned pumpkin	1/4 ts Nutmeg
1 c Orange juice	GLAZE
1/2 c Fat-free sour cream	1 1/4 c Powdered sugar, sifted
2 ts Vanilla	1/4 ts Vanilla
1 ts Cinnamon	Water

Instructions for Low Fat Pumpkin Cake

Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with cooking spray. Bake 35-40 minutes at 350? F. Cool. Makes 16 servings. Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake. per serving: 192 Kcal 2g fat (1g sat fat) 9% CFF 228mg Na 1mg cholesterol (2.5g PRO/2.0g FAT/40.7g CHO) If made in 12 mini-bundt pans - per serving: 256 Kcal 3g fat (1g sat fat) 9% CFF 304mg Na 2mg cholesterol (3.3g PRO/2.7g FAT/54.2g CHO) Recipe by: Betty Broyles 1994 Posted to MC-Recipe Digest V1 #472 by yjohn@juno.com (Yvett L Johnson) on Feb 04, 1997.

Main Ingredient: CakeCuisine: Uncategorized