Last week I made an attempt to make a pumpkin roll and lighten it up. It was an epic fail. I still needed a pumpkin dessert for my holiday table. I have been redeemed! I used the classic cake with a cake mix and a can of pumpkin. I found several on Pinterest and decided to blend a few to make it my own. Then I decided to top it off with a “cream cheese” frosting. It’s a hit. My husband had a few slices yesterday. Maybe I had 2. 🤔 This Cake raises well and it’s very moist. Serve this to your guest and they will never guess you lighten it up. It’s sure to become a go to recipe. Indulge this holiday season without the guilt.
Pumpkin Cake
Serves 18 at 4SP per slice
1 Pillsbury Sugar Free Yellow Cake Mix
1 15oz can of pumpkin
3 eggs
1/4 cup of water
2 teaspoons of pumpkin pie spice
1 teaspoon of vanilla or maple extract.
Mix all the ingredients and bake in a well sprayed brownie pan 
or a 11×7 pan. ( This will be slightly smaller than your regular 9×13 oblong pan you usually use for baking. ) I used the brownie pan that divides the brownies into 18 servings. It was the perfect size. Make sure to spray your pan well. You could also do this in a sheet pan lined with parchment and cut your cake with a biscuit cutter after the cake is cooled. Then you could stack them for two layer mini cakes.
Bake at 350
For the brownie pan, approximately 30 minutes.
If you do cupcakes, 15 minutes should be fine. I would do 18 cupcakes instead of 24. It is a dessert and you want your guest to feel like they had a dessert. You could also slice them lengthwise after baking and do filling in the middle. Just use the top for the base.
For the sheet pan, I would check it at about 12 and go from there. The pick won’t be clean. You are just checking for wet batter.
Icing Recipe
2 cups Oikos Triple Zero Vanilla Greek yogurt
1 package of sugar free cheesecake pudding mix
2 -4 tablespoons of milk
2 tablespoons orange juice
1 teaspoon of vanilla
1/3 cup chopped pecans
Mix the pudding mix with your yogurt until well blended, add your orange juice and then add your milk to desired consistency. You want it to be kind of thick so it will hold your layers together. Last stir in your chopped pecans. I sprinkled mine but they tend to fall off the cake some. I love pecans and I don’t want to lose 1 piece. If you want to do half and half, you could assemble some without pecan filling first and then stir in the pecans for the second half.
I did try the recipe with plain Greek yogurt and it was just too tart. I love the creamy mild flavor of Oikos. I’m willing to surrender a point for authentic flavor.
Cool the cake about 10 minutes on a wire rack. If you use the perfect brownie pan, just push the pan bottom up and let the cake cool about 5 more minutes and then you can take them out of each individual slot. For the regular 11×7 pan, I would cool about 15 minutes and then invert on a cookie sheet cool completely before cutting into 18 servings. With the sheet pan, just cool completely on a wire rack until ready to assemble. Elevating on a wire rack let’s air circulate under the pan and keeps your cakes from sweating.
To assemble cakes, slice each in half lengthwise in the middle, place one tablespoon of icing in the middle, replace the cake top and put a tables of icing on the top. I sprinkled the finished product with a little cinnamon and some Swerve confectioners blend. You could use real confectioners sugar because it’s just a tiny dusting. Like 1/2 a pinch each.
Don’t forget to serve them on a pretty plate!❤️
I hope you enjoy this quick and easy recipe and I’m sure your guest will be impressed with your delicious and lighter dessert. Happy Holidays! May they be filled with making memories with those you hold dear.
Mona4Lifetime 