Frosted Pumpkin Cake

Jennie Hood Flynn

"A friend of mine shared this, it's from Cooking Light. It's shockingly good! To save time, store brought frosting can be used. And I also usually just use an egg rather than substitute."
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Serving size has been adjusted!
Original recipe yields 15 servings

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  • Prep

  • Cook

  1. Coat a 13x9 pan w/cooking spray; dust with flour.
  2. For cake, place egg substitute, sugar, applesauce and pumpkin in a lg bowl; beat with a mixer on high for 2 minutes. Pour batter into prepared pan. Bake at 350 for 35 minutes or until a toothpick comes clean. Cool cake completely on a wire rack.
  3. To prepare frosting, place the cream cheese and vanilla in a large bowl; beat at a medium speed until smooth. Gradurally add powdered sugar, beating just until blended. (Do not overbeat). Spread over cake.


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