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!
Ingredients
- 1 box carrot cake mix (can use spice cake or yellow cake mix)
- 1 16oz can pure pumpkin puree
- 1/4 cup chopped walnuts
- 1 8oz pkg. low-fat cream cheese, room temperature
- 1 cup icing sugar
- 1 tsp pure vanilla extract
- 2 - 4 Tbsp skim milk
Instructions
Preheat oven to 350F. Spray two 9-inch cake pans with olive oil and line the bottoms of the cake pans with parchment paper.
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.
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.
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.
Sprinkle with chopped walnuts if using.
Notes
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 }
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!
Heather recently posted..a Paris Wife’s Chocolate Pear Tart
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.
Yum! This looks delicious! I love everything pumpkin especially when it’s low fat/calories!
Giselle@ahealthyhappyhome recently posted..Dive Bombers
Thanks! Yes, I love pumpkin season too….and I love that I can buy it in a can all year long
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!
Giselle@ahealthyhappyhome recently posted..Dive Bombers
Why do I feel like the only person in the world not excited for pumpkin flavoured things? oh well, cake does look good tho!
Sara recently posted..Ponderings of a PhD: Women in Science
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
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!
Ohhh…love the idea of making this into muffins! Thanks