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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