Low Fat Pumpkin Cake

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Yield: 16

Cuisine: Uncategorized Main Ingredient: Cake

Cakes Sour cream Cream Orange Orange Juice Ginger

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Ingredients [ View Metric ]

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

Preparation - 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.