Splenda Pumpkin Cake Recipes
SPLENDA PUMPKIN CAKE
I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??
Provided by internetnut
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
Nutrition Facts : Calories 188.6, Fat 8.3, SaturatedFat 3.4, Cholesterol 65.6, Sodium 352, Carbohydrate 24.8, Fiber 0.7, Sugar 10.4, Protein 4.1
PUMPKIN CAKE
Make and share this Pumpkin Cake recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
- Preheat oven to 350°F.
- Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
- Beat in oil and pumpkin to blend well.
- At low speed beat in flour mixture just until combined.
- Pour into an ungreased 9-inch tube pan.
- Bake about 1 hour or until surface springs back when gently pressed with fingertip.
- Cool cake completely in pan.
- With spatula, carefully loosen cake from pan; remove.
- Place on cake plate; frost with Cream Cheese Frosting.
- Decorate with nuts.
- Makes 12 servings.
- ----Creamcheese Frosting------.
- In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
- Gradually beat in sugar, beating until light and fluffy.
- Spread over Pumpkin Cake, make swirls with knife.
Nutrition Facts : Calories 568.5, Fat 24.8, SaturatedFat 5.9, Cholesterol 77.6, Sodium 378.6, Carbohydrate 82.9, Fiber 1.1, Sugar 63.8, Protein 5.5
SPLENDA PUMPKIN CHEESECAKE
Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Combine crumbs and melted margarine. Press into bottom of 9.
- inch springform pan. Place in freezer while preparing filling.
- For filling: In large mixing bowl with mixer at medium speed, beat cream.
- cheese until soft and creamy. Add remaining ingredients; beat at low.
- speed until blended and smooth, about 1 minute.
- Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
- sides begin to pull away from pan and filling is set.
- Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
- on rack to room temperature. Cover; refrigerate for 2 hours or until.
- serving time.
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