Cinnamon Pumpkin Cake
1 package yellow cake mix
1 can (15 oz.) solid-pack pumpkin
2/3 cup sugar
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
2 ½ teaspoons ground cinnamon, divided
¼ teaspoon ground nutmeg
1 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
1 to 2 tablespoons fat-free milk
In a large bowl, combine the cake mix, pumpkin, sugar, eggs, egg substitute, water, applesauce, 1 teaspoon cinnamon and nutmeg. Beat on low speed 30 seconds; beat on medium for 2 minutes. Pour into a 10 inch fluted tube pan coated with cooking spray.
Bake at 350 degrees F for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Yield: 14 servings
Tested in the THASC kitchen. Photo by THASC.
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