Pumpkin Cake

By: Kristen Clifford

It’s that time of year, when pumpkin flavoring makes its way into everything. I live for this time of year! If I could happily put pumpkin in all my food, I would. My only problem is that I’m trying to lose weight and often times the pumpkin flavor comes with added calories.

I came across this recipe the other day and decided to make a few changes to lower the calories. The pumpkin cake was such a huge hit in my house I decided I should share it with you all.

Pumpkin Cake


  • 1   box white angel food cake mix
  • 1  tablespoon all-purpose flour (I used wheat flour)
  • 1 1/2  teaspoons pumpkin pie spice
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1  cup cold water
  • 1 tub fat free cool whip dash of cinnamon


Preheat the oven to 350°F. In a large mixing bowl add the cake mix, flour, pumpkin pie spice, canned pumpkin, and water. Beat on medium for 1 minute.

Pour mix into cake pans. (I sprayed my pans with Pam, although the original recipe says not to.) I didn’t have an angel food cake pan, so I used two 9 in. round cake pans.

Bake for 37-47 minutes until the tops is golden brown. Mine only took the 37 minutes.

Let the cakes cool. When the cakes are cool mix the cinnamon and cool whip together.  I spread a thin layer in between the 2 cakes then stacked them and covered with some more cool whip.

Then eat and enjoy without all the guilt!

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