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12 Easy Healthy Low Fat Pumpkin Cake Recipes

Posted Nov 06 2011 8:48pm

A cup of canned pumpkin is an easy healthy addition to just about any cake recipe – including Bundt cakes, layer cakes, loaf cakes, roll cakes, cheesecakes and cupcakes.

Easy Healthy Low Fat Pumpkin Cake

Easy Healthy Low Fat Pumpkin Cake

Substituting pumpkin for some of the butter or oil in your favorite cake recipe lets you lower the calories and fat content while providing a healthy dose of beta carotene, fiber, vitamin C and iron. It’s a simple way to make your cakes lighter and healthier.

I’ve got a great collection of lighter, healthier pumpkin cake recipes here for you – both from my recipe files and around the web. Some use spice cake mix or yellow cake mix to keep it easy; others are made from scratch. Enjoy!

Low Fat Pumpkin Spice Cake
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Recipe type: Cake, Dessert
Author: Martha
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 16
A very simple easy pumpkin Bundt cake that begins with a spiced cake mix. It’s a great easy low fat dessert perfect for fall.
Ingredients
  • Nonstick cooking spray, for coating the cake pan
  • Flour for dusting the cake pan
  • 1 package (18.25 ounces) spice cake mix
  • 1 cup canned pumpkin puree (NOT pumpkin pie mix)
  • 1/4 cup canola oil
  • 3/4 cup water
  • 3 extra large eggs
  • 1 teaspoon cinnamon
  • Confectioners sugar for dusting on top
Instructions
  1. Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 12-cup Bundt pan with nonstick cooking spray and then dust it with flour.
  2. Place the cake mix, pumpkin, oil, water, eggs and cinnamon in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are blended together, about 30 seconds. Stop and scrape down the sides of the bowl with a rubber spatula. Beat the mixture on medium speed for another 1 – 2 minutes longer, until the batter is smooth and thick.
  3. Pour the batter into the prepared Bundt pan and smooth out the top with the rubber spatula.
  4. Bake the cake until the top springs back when you press it lightly with a finger, 42 to 48 minutes.
  5. Remove the pan from the oven and place it on a wire rack to cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake and shake the pan gently to loosen it. Invert the cake onto a wire rack. Let the cake cool completely, about 30 minutes more.
  6. Sprinkle with confectioner’s sugar or drizzle with a little caramel sauce, if desired
Nutrition & Cooking Notes

Nutritional estimates per serving (1 slice): 167 calories, 5.4 g fat, 28.3 g carbs, 0.5 g fiber, 2.7 g protein, 5 Weight Watcher’s PointsPlus Values

To turn this into pumpkin chocolate chip cake, add 1 cup miniature chocolate chips to the batter before baking.

This would also be delicious with a simple glaze of 1/2 cup confectioner’s sugar and 1 tablespoon apple cider.

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More Healthy Low Fat Pumpkin Cake Recipes from around the Web

Divine Pumpkin Crunch Cake - This fabulous harvest pumpkin cake begins with a yellow cake mix and is super moist due to the canned pumpkin and the variety of fats added.  7 Weight Watchers PointsPlus found at Skinny Kitchen.

Glazed Chocolate-Pumpkin Bundt Cake – A healthy and delicious made from scratch cake with only 6 Weight Watchers PointsPlus Values. Found at Eating Well.

Light & Healthy Pumpkin Roll Cake - Pumpkin keeps this cake moist and replaces the oil found in a typical layer cake; so you’re getting vitamins, not fat. Serve this one up and your guests will rave…and no one has to know just how easy it was! Just 182 calories and 5 Weight Watchers PointsPlus. Found at Taste of Home.

Low Fat Pumpkin Layer Cake – begins with a yellow cake mix with only 6 Weight Watchers PointsPlus Values. Found at Anita’s Tried and True Recipes.

Pumpkin Orange Layer Cake – A from scratch pumpkin layer cake with cream cheese icing adorned with mandarin oranges that is sure to impress your family and friends. A special occasion cake made lighter with 9 Weight Watchers PointsPlus Values. From Cooking Light found at MyRecipes.

Lighter Pumpkin Pie Cake   - To lighten this stunning dessert, we cut out three-quarters of a cup of oil and combined whole eggs and egg substitute. The result: 11 fewer grams of fat. We used light cream cheese for the frosting, reducing fat by an additional 7 grams. Now with only 223 calories per slice, this centerpiece is a nutritional masterpiece. From Cooking Light found at MyRecipes.

Low Fat Starbucks Pumpkin Pound Cake – A lighter healthier version of pumpkin pound cake loaf found at everyone’s favorite coffee shop. From Devin Alexander’s Fast Food Fix found at Dr. Clay.

Low Fat Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting  - Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat. This recipe couldn’t be easier. It’s made from a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. No oil, butter or eggs added and the results were amazing! Just 3 Weight Watchers PointsPlus Values. From Gina at SkinnyTaste.

Pumpkin Cheesecake Cooking Light fans rave about this rich, creamy pumpkin cheesecake with a vanilla wafer crust that has only 256 calories per slice and less than 10 grams of fat. Found at MyRecipes.

Pumpkin Swirl Yogurt Cream Cheese Cupcakes - Cheesecake cups made with light by using Greek yogurt swirled with pumpkin butter on top. Light, creamy and perfect portion control with 3 Weight Watchers PointsPlus Values.

Hungry Girl’s Caramel Pumpkin Pudding Cupcakes – Moist gooey pumpkin cupcakes with caramel drizzle. Only 108 calories and 3 Weight Watchers PointsPlus Values and a video demonstrating how quick & easy they are…

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