Pumpkin Cake with Cream Cheese Frosting

Serves: 20
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Ingredients

1 cup SPLENDA® No Calorie Sweetener, Granulated
½ cup brown sugar
¾ cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt

Frosting

1 (8 ounce) package reduced fat cream cheese
¼ cup butter, softened
½ teaspoon vanilla
1 drop imitation maple flavor
½ cup SPLENDA® No Calorie Sweetener, Granulated
½ cup powdered sugar

Directions

Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.

To make the cake: Place SPLENDA® Granulated Sweetener, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.

Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.

To make the frosting: Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool.

Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.