Low-Fat Pumpkin Spice Cake

by Jen on September 28, 2012

A Low-Fat Pumpkin Spice Cake made with simple ingredients! So easy to make and perfect for Thanksgiving.

Low Fat Pumpkin Spice Cake. A simple to make cake, perfect for Thanksgiving dessert!

It’s almost October, and you know what that means?  Pumpkin season!

Personally, I absolutely love pumpkin.  It’s great to bake with because it’s super healthy and adds a nice flavor to anything you add it to.  I love anything with the words “Pumpkin Spice” in it.  I also love cake!  So, it was only natural to make a Pumpkin Spice Cake.



Now, I’m not normally one to use a box cake mix since I prefer to make my cakes from scratch.  But when I saw a 2-ingredient cake using a box cake mix, I just had to try it.


Yes, that’s right, 2 ingredients in this cake.  Normally when you buy a box of cake mix, you add oil and eggs, making for a high-calorie, high-fat cake.  But what if I told you that you don’t need to add those things?!  Would you believe me if I told you that you could actually make a moist and delicious cake without eggs and oil?  Well, it’s time to start believing!

So, what did I add to the cake mix?  1 can of pure pumpkin.  That’s it.

This cake was so moist and so delicious, I could hardly believe it myself.  And, I made a low-fat cream cheese icing to top it off!  *insert moaning here*


The next time you are craving some pumpkin spice, do me a favor and make this cake.  You could even whip this up an hour before your guests arrive, it’s that easy!

Low-Fat Pumpkin Spice Cake


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 16 slices

Serving Size: 1 slice


    For the cake:
  • 1 box carrot cake mix (can use spice cake or yellow cake mix)
  • 1 16oz can pure pumpkin puree
  • 1/4 cup chopped walnuts
  • For the icing:
  • 1 8oz pkg. low-fat cream cheese, room temperature
  • 1 cup icing sugar
  • 1 tsp pure vanilla extract
  • 2 - 4 Tbsp skim milk


  1. Preheat oven to 350F. Spray two 9-inch cake pans with olive oil and line the bottoms of the cake pans with parchment paper.
  2. In a large bowl, combine the cake mix and pumpkin. Divide mixture evenly among the 2 cake pans. Bake in the oven for approximately 25 minutes or until a toothpick inserted into center comes out clean. DO NOT OVER-BAKE or else cake won't be as moist! Remove pans from oven and let cool on a wire rack for 10 minutes. Remove cake from pans and let cool completely before frosting.
  3. To make the icing, in a medium bowl, beat together the cream cheese, icing sugar, and vanilla extract. To make a thinner icing, slowly add in some milk, 1 Tbsp at a time until you reach your desired consistency.
  4. Place one cake layer on a plate. Spread 1/2 the icing on top. Top with the other cake layer and spread the remaining icing on top.
  5. Sprinkle with chopped walnuts if using.


Cal: 195 Fat: 4g Protein: 3g Fiber: 1g Sodium: 257g Sugar: 25g

To make this cake even lower in fat, you could use non-fat Cool Whip as an icing instead of the cream cheese...but I highly recommend the cream cheese!


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{ 9 comments… read them below or add one }

1 Heather September 28, 2012 at 7:53 am

O. M. G. You are a total enabler to my cake and pumpkin spice desires!! Have you tried coconut milk whipped cream? I think I want to try it….might work well with this cake!
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2 Jen September 28, 2012 at 8:04 am

LOL…gotta love a low-fat cake, not so ridden with guilt 😉 Yes, I have tried the coconut milk whipped cream, and I fooled my whole family into thinking it was real whipped cream! It would go really well with this cake! Great idea.


3 Giselle@ahealthyhappyhome September 28, 2012 at 8:26 am

Yum! This looks delicious! I love everything pumpkin especially when it’s low fat/calories!
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4 Jen September 28, 2012 at 8:31 am

Thanks! Yes, I love pumpkin season too….and I love that I can buy it in a can all year long 😉


5 Giselle@ahealthyhappyhome September 28, 2012 at 8:36 am

I always forget about it and actually have a hard time finding sometimes. Our Raley’s only carries it during th fall season but carries the “pumpkin pie” can all year. Weird! Target always pulls through though!
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6 Sara September 28, 2012 at 11:16 am

Why do I feel like the only person in the world not excited for pumpkin flavoured things? oh well, cake does look good tho!
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7 Jen September 28, 2012 at 2:54 pm

It sure is good, and it doesn’t have an overwhelming pumpkin flavour! Don’t feel bad about not being excited for pumpkin flavour….I’m one of the few that doesn’t like Starbucks pumpkin spice lattes 😉


8 Carolyn September 29, 2012 at 3:44 pm

I love this recipe! I’ve been making it for years as soon as I heard about at a WW meeting. 🙂 what’s even better is to add a diced apple to the mix, skin and all. My kids and family loves these. Make them in mini muffin tins for quick snacks on the go!


9 Jen September 29, 2012 at 3:53 pm

Ohhh…love the idea of making this into muffins! Thanks 🙂


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