Caramel Pumpkin Cake - Low Fat
Submitted by: mary jo kempf
This pumpkin cake replaces the fat that's usually in the batter with applesauce. Cinnamon adds flavor, and caramel apple wraps--cut into strips--are scattered on top before baking to add interest.
Ingredients
- 2 cups sugar
- 1 cup applesauce
- 2 cups canned pumpkin
- 4 eggs, beaten
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cups flour
- Two pieces of caramel apple wraps, cut into thin strips about 2-inches long
- Light or nonfat whipped topping
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Method
Preheat oven to 350 degrees. Mix all ingredients except caramel strips. Pour batter into greased 13x9" pan. Scatter caramel pieces on top of batter. Bake 28-32 minutes or until middle of cake is cooked (toothpick test.) Let cool. Serve with light whipped topping.
Notes: I wanted to make a dessert with pumpkin, but did not want all the fat from a pumpkin pie. So, I created a cake that uses applesauce instead of oil and leftover caramel apple wraps to give it extra sweetness without a lot of extra fat.
Number of Servings: 12-15
Submitted by: mary jo kempf ( See all of mary jo kempf Recipes )
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