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Pumpkin Cake, Low Fat (P, TNT)
Source: The web
Yield: 1 9"x13" cake (about 12-15 servings)

1 box Angel Food cake mix (use dry)
1 14-15 oz. can pumpkin
1 teaspoon pumpkin pie spice (see note)
1 cup grated carrots
3 tablespoons raisins

Preheat oven to 350°F and spray a 9"x13" baking pan with Pam.

In mixing bowl, combine pumpkin, spice, carrots, and raisins. Mix by hand until well blended.

Add dry cake mix, and stir by hand until mixed will. It will look like it's not going to mix right at first, and then it all sort of blends together well.

Pour into prepared pan, smooth out the top, and bake for 20-25 minutes, or until sides get a little browned and the center tests done with a toothpick. Oven times vary....don't overbake.

Let cool. Cut into squares and top with fat-free whipped topping.

Poster's Notes:
This recipe has 2 versions, the first made with angel cake mix, and the other with spice (or carrot) cake mix.

When using spice (or carrot cake mix), use cake mix with pumpkin puree (no spices) and add 3/4 cup water. Omit all other ingredients (carrots, spices, raisins). Bake in cupcakes.

If you don't have pumpkin pie spice, just throw in a like amount of cinnamon and nutmeg.

Posted by Maxine from RI

Nutritional Info Per Serving: N/A