Low Fat Pumpkin Cake
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INGREDIENTS
- 2 ts Vanilla
- 1 1-lb Box yellow cake mix
- 1/2 c Fat-free sour cream
- 1 c Orange juice
- 1/2 ts Ground ginger
- CAKE
- 1 c Canned pumpkin
- 1/4 ts Vanilla
- 1 1/4 c Powdered sugar ; sifted
- 1 ts Cinnamon
- GLAZE
- 1/2 ts Allspice
- 1/4 ts Ground cloves
- Water
- 3 Egg whites
- 1/4 ts Nutmeg
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (149g) | ||
| Recipe Makes: 16 | ||
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| Calories: 170 | ||
| Calories from Fat: 31 (18%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.4g | 5 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 1.4g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 1.2mg | 0 % | |
| Sodium 302mg | 10 % | |
| Potassium 166.6mg | 4 % | |
| Total Carbohydrate 29.2g | 9 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 28.1g | ||
| Protein 5.8g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 170
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