Pumpkin Cake with Cream Cheese Frosting Recipe - Allrecipes.com
Pumpkin Cake with Cream Cheese Frosting Recipe
  • READY IN 50 mins

Pumpkin Cake with Cream Cheese Frosting

Recipe by  

"Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
  2. 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.
  3. Bake in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
  4. 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.
  5. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Kitchen-Friendly View


  • Note
  • Serving Size: 1 slice (1/20 of cake)

Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2006

This was the best pumpkin cake that I have made or tasted. I made it for a Bible study group at our home, and nobody in the group believed that it was made with Splenda. I will definitely keep this recipe, and use it whenever I want to make a pumpkin cake.

Most Helpful Critical Review
Apr 04, 2008

This is the first time I've made something with splenda. I know splenda tends to seem sweeter than regular sugar so I thought it odd that it required the same amount of splenda as a substitute for regular sugar. I think maybe this recipe calls for too much splenda. It probably should be halfed, because there is a strong aftertaste with this cake when you put in 1 cup.


33 Ratings

Jan 30, 2005

This was easy to put together and the family liked it. I don't care for the splenda aftertaste but others didn't notice it. Be sure to smooth out the top before baking as what you see is what you get.

Nov 30, 2004

The frosting was perfect. For the cake I took out the brown sugar and added nutmeg to make it more like a spice cake. It went well with the maple in the frosting.

Oct 12, 2005

Excellent recipe for the fall. I added extra spices (ginger and nutmeg). I use Splenda Brown Sugar in place of real brown sugar to cut the calories further. I have made this in a bundt pan and a mini muffin pan, adjusting the time accordingly. It always comes out moist and delicious. I enjoy it very much!

Aug 24, 2005

The only changes I made to this recipe was the addition of walnuts and golden raisins and instead of "real" brown sugar, I used Brown Sugar Twin. It is fabulous! It baked really well with no intervention from me at all! Although I do agree with the reviewer that said, even out the top, because wysiwyg! Of course that is fine, too, mine was not that bad, actually! The texture is great, the flavor is awesome...I am so pleased and will be using this for Christmas give aways! It was so simple to make! The cream cheese frosting, I admit I was a bit leary of. I used the recipe for Splenda powerdered sugar (I cannot have processed sugar at all , so am always looking for ways to use splenda instead) and it turned out just fine !I am just thrilled with these recipes, and they will be made again and again!

Nov 09, 2004

This is best pumpkin cake I havever tasted. Trust me you will love it!

Nov 03, 2010



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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 22.7 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 216 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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