Light Pumpkin Cake

I made this cake for the Alphabet Soup game. It's a good moist cake, especially considering that it's very low- fat. I baked it in a 13 x 9 inch pan, so I had to add 10 minutes on to the cooking time. I served it with a dollop of Lite Cool Whip on top. I think might add some chopped nuts to the batter the next time I make it.

Wonderful! This was absolutely delicious. I made a half recipe, baked it in a 8 inch square pan, and cut it into 9 pieces (rather than 6). Reminiscent of pumpkin pie. I will definitely make this again.

Really good! I substituted soy baking mix for the flour and Splenda for the sugar, and made a dozen muffins that by my calculations clocked in at just 70 calories each. Very moist and pumpkin-pie like.

I halved the recipe and made it in an 8x8 pan, for about 22 minutes. When I tried it while it was still warm, it was kind of rubbery, but once it cooled it was delish! I make a bit of low cal cream cheese icing for the top, but to be honest I think it was better with fat free Cool Whip. I think I'd try putting a few mini chocolate chips in next time and making them into muffins. Thanks -- this was exactly what I needed to use up one cup of leftover canned pumpkin -- it is yummy!!