Frosted Pumpkin Cake

Frosted Pumpkin Cake
from Cooking Light

My birthday cake! Yum. This cake is from Cooking Light too. It is extremely delicious. I suggest everyone make it. I am in love. Mike loved it. My roommate loved it. Paul loved it. I am going to make more people eat some today and I bet they will love it. The only change I made was to cut the cake in half and stack it to make a layer cake, with a layer of the frosting in between. It is surprisingly low in fat--about 4 grams per serving! I will definitely make this again and probably make it into cupcakes.

Cake:
Cooking spray
1 tablespoon all-purpose flour
3/4 cup egg substitute
1/3 cup granulated sugar
1/3 cup applesauce
1 (15-ounce) can pumpkin
2 teaspoons pumpkin-pie spice
1 (18.25-ounce) package yellow cake mix (such as Betty Crocker)

Frosting:
2/3 cup (6 ounces) tub-style light cream cheese
1 1/4 teaspoons vanilla extract
3 1/2 cups powdered sugar

Preheat oven to 350°.

Coat a 13 x 9-inch baking pan with cooking spray; dust with flour.

To prepare cake, place the egg substitute, granulated sugar, applesauce, and pumpkin in a large bowl; beat with a mixer at high speed for 1 minute. Add pie spice and cake mix, beating at high speed 2 minutes. Pour batter into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely on a wire rack.

To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at medium speed until smooth. Gradually add the powdered sugar, beating just until blended. (Do not overbeat.) Spread frosting evenly over top of cake.

Yield: 24 servings (serving size: 1 piece)