Pumpkin is a squash that, according to http://nutritiondata.self.com/ is chock-full of yummy nutrition:
This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
When we had hubby’s family b-day gathering a couple of weeks ago, I asked him what kind of b-day cake or pie he wanted. At first, he thought of Carrot Cake because it feeds a crowd (and we had a crowd to feed!) and it has the cream cheese frosting that one of his sisters dearly loves (well, everybody loves it). It was then that I reminded him that I also have a yummy, tried and true Pumpkin Cake with Cream Cheese Frosting recipe, and so he opted for that.
This is a relatively quick and easy cake to put together. It takes advantage of the convenience of tinned pumpkin puree. The Cream Cheese frosting is a bit different than the one I make for my Carrot Cake; if you like, you can leave out the maple flavoring and use it for Carrot Cake, as well.
I adapted the recipe from one I found on the Splenda website, further reducing the sugars and fat from their already reduced sugar and reduced fat version. While it’s not completely sugar-free, it is greatly reduced in added sugars, so like the Carrot Cake (which contains some honey), the amount of concentrated sugars per serving is much less than in a traditional recipe, making it suitable for most diabetics, hypoglycemics, and other folks who are trying to reduce or avoid sugars.
So go on, the next time you’ve got a craving for some pumpkin, cake, and cream cheese, pop in a Smashing Pumpkins CD, and bake up this cake — I promise you, it tastes as yummy as it smells!
Pumpkin Cake (Makes one 13″X9″ cake, 12 to 16 servings)
- 1 cup Splenda granular (or other artificial sweetener that measures cup for cup like sugar)
- 1/3 cup brown sugar, packed PLUS 2 tablespoons + 2 teaspoons Splenda granular (to equal 1/2 cup brown sugar and Splenda combined) (See Note)
- 3/4 cup canola oil
- 4 eggs OR 1 cup egg substitute
- 1 can (15 ounces) pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Preheat oven to 350F. Lightly oil or spray with cooking spray a 13″ x 9″ pan.
- In a medium to large bowl, mix together Splenda, brown sugar, oil, eggs (or egg substitute), and pumpkin puree until well blended. Mix/stir in flour, baking powder, baking soda, cinnamon, cloves, and salt.
- Pour into prepared pan and bake for 25 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Place cake on wire rack and cool COMPLETELY before frosting.
NOTE: I measured out 1/3 cup of brown sugar in a dry measure cup, placed it into a 1/2 cup dry measure, and added Splenda until there was a 1/2 cup of brown sugar-Splenda combo.
Creamy, Light Cream Cheese Frosting (Frosts one 13″ x 9″ cake)
- 1 package (8 ounces) reduced-fat cream cheese
- 2 tablespoons butter or margarine, softened
- Splash of vanilla (about 1/2 teaspoon or so)
- Drop of imitation maple flavor
- Up to 1/2 cup Splenda granular (or other artificial sweetener that measures cup for cup like sugar; you may prefer to start off with less Splenda and add more until frosting achieves desired sweetness)
- Splash(es) of milk, as needed
- In a medium-sized bowl, mix together cream cheese, butter or margarine, vanilla, maple flavoring, and Splenda. Add in milk, a spoonful at a time, as needed to reach desired consistency.
- Spread onto completely cooled cake.
- Keep refrigerated.