Caramel Pumpkin Cake - Low Fat

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.

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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

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
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