A tasty dessert with less fat and calories for the holidays.
cake: serves 12 or 36 mini-muffins
For the cake:
1 box spice cake mix
1 15/16 ounce can 100% pumpkin (NOT pumpkin pie mix)
For the topping:
1 stick butter, softened
1 8 oz. bar of no-fat cream cheese, softened
1 box 10x confectioner's sugar
1 teaspoon pure vanilla extract
Alternate version (mini-muffins): 1 box spice cake mix
1 small box sugar-free cheesecake flavored pudding mix
¼ cup water
1 15/16 ounce can 100% pumpkin
Powdered sugar to dust (optional)
No nutrition information available
Preheat oven to 325 degrees.
Prepare Bundt pan by spraying inside with non-stick butter flavored cooking spray; set aside.
In a large bowl combine the cake mix and canned pumpkin. Mix at low, then medium speed until smooth and well combined; do not overmix. Mixture will be somewhat thick. Pour the mixture into prepared Bundt pan. Bake for 45-50 minutes or until cake rises and toothpick inserted into cake comes out batter-free.
Cool cake for 20 minutes then invert on a plate to remove from pan. Allow cake to completely cool.
Topping: While waiting for cake to cool, combine butter, cream cheese, confectioner's sugar and vanilla in a medium bowl. Mix at low to medium speed until fully blended and mixture is fluffy.
Use topping to ice cooled cake.
Store loosely covered, or in refrigerator.
Alternate version: Combine spice cake mix and canned pumpkin. Add ¼ cup water and 1 small box sugar-free cheesecake flavor pudding mix. Blend well. Scoop by spoonfuls into mini-muffin cups. Bake at 350 for 12-15 minutes. Allow to cool completely. Serve as is or optionally, lightly dust with powdered sugar.