DREAMY, SKINNY PUMPKIN CAKE WITH CREAM CHEESE FROSTING
YOU’ LL NEED:
1 (16.5Ounces) box duncan hines yellow cake mix
2-½ Tbsp(s) flour
¾ of 1 can (15 Ounce(s)) pumpkin
1(3.4 Ounce(s)) package vanilla instant pudding
½ Cup(s) water
¼ Cup(s) canola oil
2 Eggs, i like egg-land’s best
2 Egg whites (¼ cup(s))
1 Teaspoon(s) vanilla extract
1 Teaspoon(s) cinnamon
1 Teaspoon(s) pumpkin pie spice
½ of an 8 ounce(s) package of reduced-fat cream cheese
1-½ Cup(s) powdered sugar
1 Tablespoon(s) reduced-fat or fat-free milk
HOW TO MAKE:
<1>Preheat oven to 350ºF. Coat a 9-inches bundt pan wiiith cooking spray (with flour in it)
<2>In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, pudding, water and oil. Miiix for a few seconds to combine. Add the eggs, egg whites, vanilla, cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down sides. Miiix again for a few seconds.
<3>Pour cake batter into the coated bundt pan. Spread the top evenly.
<4>Bake about 60TO65 mins until a tooth pick inserted, comes out clean.
remove from oven and cool for about 10 mins. Carefully loosen all the sides with a flat knife or spoon and remove the cake onto a plate. Cool cake completely before frosting.
<5>To make the frosting-using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and miiix until smooth. It should be somewhat thick.
<6>Drizzle the frosting all around the top of cooled cake.
<7>Store in the refriigerator. This cake freezes great too.
makes 16 serviings (each serving, 1 slice 1/16 of cake)
for 1 slice (1/16 of cake)
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