Pumpkin Spice Cake

I have about 27 more pumpkin recipes I want to try out before Thanksgiving hits, but it looks like I will have to save a few -- OK most of them -- for next year.  I've got to get packing and on the road ASAP.

However, I did throw this together last night and we all have been enjoying it.

It is a dense, moist cake that has the perfect blend of spices and pumpkin.  I reduced the sugar, so it's not too sweet.  However, topped with a tablespoon of light Cool Whip, it is simply refreshing and festive.  I actually like to eat it cold.

Enjoy!

Pumpkin Spice Cake
by www.trainermomma.com

2 cups whole wheat white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
3/4 cups sugar
1/2 cup applesauce, unsweetened
1/2 cup water
1 small pkg. of instant, sugar-free vanilla pudding
1 cup pumpkin puree
2 eggs
2 egg whites

Set the oven for 375 degrees.

Mix all the ingredients in a large bowl for about 4 minutes until every thing is blended well.

Spray a bundt pan or 9x13 cake pan with nonstick cooking spray and pour in mix.

Bake for 45-50 minutes until done (the bundt pan takes longer).  Note:  This cake is so moist, a toothpick may never come out "clean" even after 50 minutes.  I finally just took it out and it was great.

Top with Light Cool Whip, sprinkle a little cinnamon and nutmeg over the top of it and enjoy!

Makes 16 slices.  127 calories per serving (with the Cool Whip).

Find a printable version of this recipe here.

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