Light Glazed Pumpkin Cake
Every once in a while, I try an experiment and it turns out fabulous. Tonight, I was in the mood for dessert, but I wanted something a bit lighter than most desserts. Since it is November, pumpkin seemed like a good flavor choice. I remembered seeing a post on Facebook a while back that you could make cake out of cake mix and canned pumpkin and nothing else. Why not? The worst that would happen is that I’d have a globby mess to throw away.
- 1 can of pumpkin
- 1 box of cake mix (I used Kroger brand butter cake mix, but you can use white or yellow or maybe even chocolate or spice cake for different flavors)
- 1/8 cup Splenda
- 1 teaspoon vanilla
- 1 tablespoon sugar free maple syrup (I used Log Cabin brand)
- 1/4 cup melted butter
Grease a cake pan before starting. I used a small, rectangular glass cake pan, but you can use whatever shape you’d like. Some people like to use bundt as in the picture. It creates a pretty ring cake.
Mix the box of cake mix and the can of pumpkin thoroughly. Do not add any other ingredients or follow the directions on the box. You need only the dry mix and the pumpkin. That’s it.
Spread the mixture into the cake pan and back on 350 F for about 30-35 minutes. Use a toothpick inserted into the cake to see if it is cooked. This cake will be very moist. It is still cooked, but won’t have the same texture as a cake without the pumpkin.
Mix the melted butter, vanilla, maple (maple-flavored is fine) syrup and Spenda in a small bowl. I used a whisk to mix it completely. Pour over the top of the cake. If you want, you could also poke holes in the cake before pouring on the glaze so that it seeps down into the cake. I didn’t do this, but thought of it after and plan to next time.
The calories? Who cares. It was so yummy that it doesn’t matter, but it is definitely lighter than regular cake and healthier, too. You are missing the added sugar from icing, but you are getting butter. So, it is likely somewhat high in calories. Still, a bit lower in carbs and if you are a real stickler, you could probably whip up your own cake mix with almond flour and/or coconut flour and make it healthier still.
The cake was ooey-gooey and the topping was just like Applebee’s Maple Butternut blondie topping. In fact, I am going to rework the topping a bit with some nuts and try to recreate it for an ice cream topping that is low in carb (low carb ice cream, baby).
Hope you enjoy this dish. It would be a great addition for Thanksgiving as well..