Pumpkin Cake Sugar Free Recipes

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SUGAR-FREE PUMPKIN SNACK CAKE



Sugar-Free Pumpkin Snack Cake image

Easy Pumpkin Cake with cake mix! Make pumpkin snack cake regular or make a sugar free pumpkin cake - no frosting needed!

Provided by Dorothy Kern

Categories     Dessert

Time 40m

Number Of Ingredients 7

1 sugar-free cake mix ((I recommend Pillsbury))
1 15 ounce can pumpkin puree
⅓ cup (79ml) vegetable oil
2 large eggs
1 tablespoon pumpkin pie spice
¼ cup (57g) unsalted butter (, melted)
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350°. Line a 9x13" pan with foil and spray with cooking spray.
  • Mix cake mix, pumpkin, oil, eggs, and pumpkin pie spice in a large bowl with a hand mixer until well incorporated, about 2 minutes. Reserve 1/2 cup of batter and place the rest into the prepared pan.
  • Place reserved batter back into your bowl, and and add the melted butter and cinnamon. Stir to combine.
  • Place dollops of the cinnamon batter mixture over the cake and swirl with the back of a wooden spoon.
  • Bake for 23-25 minutes, until a toothpick comes out clean. Cool completely.

Nutrition Facts : TransFat 1 g, Calories 100 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 16 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

SUGAR FREE PUMPKIN DUMP CAKE



Sugar Free Pumpkin Dump Cake image

I saw several recipes for Pumpkin Dump Cake. I tried one of them. And then thought how much my diabetic friends would love this. . .so, I have done a little tweaking. This is what I came up with. This cake is great to make the night before, because it just gets better and better!! If you are not diabetic. Just substitute the...

Provided by Cheryl Chavez

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 11

FILLING
29 oz canned pumpkin (not the mix, just plain pumpkin)
1 1/2 c ideal sweetener (or splenda)
1 3/4 c heavy cream
3 tsp pumpkin pie spice
3 eggs
1/3 tsp salt
1 tsp vanilla extract
TOPPING
1 box pilsbury sugar free yellow cake mix
2 stick butter, divided (1 1/2 stick melted, 1/2 stick into pats)

Steps:

  • 1. Preheat Oven to 350 degrees
  • 2. Mix first seven ingredients til smooth and pour into greased (I use non stick spray)9 x 13 baking dish.
  • 3. Sprinkle the DRY cake mix on top of the filling.Drizzle the 1 1/2 cup of melted butter over the top of the dry cake mix. Slice the rest of the butter into pats and place randomly over the cake. Decorate with pecans.
  • 4. Bake 55 minutes or until top is light brown and the filling is set, but still a little jiggly.
  • 5. Let cool slightly then put into the fridge to chill for 3 to 4 hours. This is great to make the night before as it is even better the next day!!

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