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Cinnamon Pumpkin Cake


1 pkg (18¼ounces) yellow cake mix
1 can (15 oz) solid-pack pumpkin
2/3 cup sugar
2 eggs
½ cup egg substitute
1/3 cup water
¼ cup unsweetened applesauce
1 tsp ground cinnamon
¼ tsp ground nutmeg
1½ tsp cinnamon
1½ cups confectioners' (icing) sugar
½ tsp vanilla
1 to 2 Tbs milk


  1. In a large bowl combine the cake ingredients and blend well

  2. Pour into a coated (with nonstick cooking spray) fluted tube or bundt cake pan

  3. Bake at 350°F for 65 - 75 minutes or until inserted toothpick comes out clean

  4. Cool for ten minutes before removing from pan and cooling completely on a wire rack

  5. In a small bowl, combine icing iongredients adding only enough milk to achieve a drizzling consistency

  6. Drizzle over cake

  • From Taste of Home's Light & Tasty magazine, October/November, 2005

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