Pumpkin Cake with Cream Cheese Frosting Recipe | Zero Calorie Sweetener & Sugar Substitute
Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA Zero Calorie Sweetener.
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Cooking tools:
- Hand mixer
- Cake pan
- Offset spatula
- Cooling rack
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Oven
Ingredients
- 1 cup Splenda® Granulated Sweetener
- ½ cup brown sugar
- ¾ cup canola oil
- 1 cup egg substitute
- 1 (15-ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 (8-ounce) package reduced fat cream cheese, softened
- ¼ cup butter, softened
- ½ cup Splenda® Granulated Sweetener
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Few drops of imitation maple flavor, to taste
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