1 Yellow cake mix
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves
1/8 teaspoon cardamom
1/4 tsp soda
1 cup skim milk
4 egg whites
1 1/4 cups pumpkin
1 teaspoon vanilla
1.Lightly coat a nonstick or stick resistant bunt cake pan with cooking spray and set
aside. Preheat oven to 350º F. Whisk dry cake mix together with spices and
soda in large mixing bowl until well combined. In a smaller bowl whisk milk
together with egg whites pumpkin and vanilla until combined.
2.Pour liquid ingredients into mixing bowl and mix all ingredients together on
medium speed of an electric mixer for 3 to 4 minutes until well blended.
3.Pour batter into pan and smooth out top. Bake at 350º for 30-35 minutes or until
cakes tests done. Remove cake from oven cool in pan for 15 minutes invert cake
pan on rack. Remove pan from cake and finish cooling. After cake has cooled
completely drizzle/ pour frosting over cake and top with decorative holiday
candies or sprinkles.
Orange And Cream Cheese Frosting
1 1-16 ounce package of confectioner’s sugar 4 cups
4 ounces 50% less fat cream cheese
2 tablespoons fat free sour cream
1 to 2 tablespoons orange juice
1/2 teaspoon vanilla
1 teaspoon orange extract
orange food coloring, paste or liquid
1.Whisk or mix all ingredients together until well blended. Add 1 to 2 tablespoons
additional orange juice if you are planning to drizzle frosting. Frosting drizzling
consistency should be little thinner than frosting you plan to spread with a knife.
Yield 12 servings with frosting each at approximately 340 calories; 4.5 grams total fat;
0.8 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrate; 1 gram
dietary fiber; 343 milligrams sodium.
HIGH FAT VERSION COMPARES AT 450 CALORIES AND 18 GRAMS TOTAL FAT