Splenda Pumpkin Cake Recipes

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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



Splenda Pumpkin Cake image

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

3 cups original Bisquick baking mix
1 1/2 cups Splenda granular, sugar substitute
1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
2 1/2 teaspoons pumpkin pie spice
1/4 cup milk
4 eggs
16 ounces pumpkin puree (not pumpkin pie mix)

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



Pumpkin Cake image

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

4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon clove
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon nutmeg
2 cups sugar
1 cup salad oil
1 (1 lb) can pumpkin
pecan halves or walnut halves
2 (3 ounce) packages cream cheese, softened
1 tablespoon rum or 1 tablespoon vanilla extract
3 cups confectioners' sugar

SPLENDA PUMPKIN PIE

I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!

Provided by Radish4ever

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6



Splenda Pumpkin Pie image

Steps:

  • Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
  • Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
  • Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
  • Cool the pumpkin pie before cutting into 8 servings.
  • Cooking time does not include time to cool.

Nutrition Facts : Calories 180.9, Fat 10.3, SaturatedFat 4.3, Cholesterol 91.7, Sodium 174, Carbohydrate 16, Fiber 0.5, Sugar 1.6, Protein 6.5

1 deep dish pie shell
3 large eggs, Beaten
1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
1 cup Splenda granular, sugar substitute
2 teaspoons pumpkin pie spice

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