Pumpkin Snack Cake
1 cup packed light brown sugar 4 tablespoons light corn oil spread, 1/2 stick 1 cup canned solid-pack pumpkin, (not pumpkin -- pie filling) 1/2 cup thawed, frozen no-cholesterol eg...
Ingredients
- 1cuppacked light brown sugar
- 4tablespoons light corn oil spread, 1/2 stick
- 1cupcanned solid-pack pumpkin, (not pumpkin -- pie
- 1/2cuplow-fat milk
- 1tablespoonvanilla extract
- 2cups cake flour
- 2teaspoons baking soda
- 11/2 teaspoons ground cinnamon
Directions
- 1
1 cup packed light brown sugar 4 tablespoons light corn oil spread, 1/2 stick 1 cup canned solid-pack pumpkin, (not pumpkin -- pie filling)
- 2
Generously spray 13 x 9 inch ceramic or glass baking dish with nonstick cooking spray
- 3
In a large bowl, with mixer at high speed, beat brown sugar and corn oil spread until well mixed, about 2 minutes, constantly scraping bowl
- 4
Reduce speed to medium, beat in pumpkin, egg substitute, milk and vanilla
- 5
With mixture at low speed, add flour, baking soda, ground cinnamon, ground ginger, baking powder, salt, and ground allspice
- 6
beat just until well blended
- 7
Pour batter into baking dish
- 8
spread evenly