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Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

"Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener."
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50 m servings 225 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 216 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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(R) 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.


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

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Read all reviews 28
  1. 33 Ratings

Most helpful positive review

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 t...

Most helpful critical review

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 f...

Most helpful
Most positive
Least positive

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 t...

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 ...

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.

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...

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 int...

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


This recipe makes wonderful cupcakes!

I have made this cake, twice. I made this as bundt cakes (just layering the frosting on the top) for Halloween and Thanksgiving parties at my work and it was a huge success. Excellent cake with ...

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