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Saturday, November 1, 2014

Pumpkin Yogurt Cake

This cake has the nice addition of Greek yogurt in its cast of ingredients.  It replaces butter or oil and makes eating cake a little bit healthier.

  • 1 (15 ounce) can pumpkin puree
  • 2/3 cup low-fat Greek yogurt -I used Pumpkin Pie flavored
  • 1 teaspoon vanilla extract
  • 4 egg whites or 4 eggs
  • 1 teaspoon baking soda
  • 1 cup white sugar
  • 3 teaspoons baking powder
  • 2 cups all-purpose flour
  • 1/2 teaspoon of salt
  • 2 teaspoons pumpkin pie spice
  • 1-2 T. pumpkin pie creamer or milk
  • 1c. powdered sugar
  • 1 t. vanilla
  • 5 oz. cream cheese
  •  
  • Beat the pumpkin, yogurt, vanilla and eggs.  MIx in sugar.  Now add in baking soda, baking powder, salt, pumpkin pie spice, and flour.  Spray an 8 x 8 baking pan.  Pour into pan.  Bake at 350 degrees for 30 minutes.  Allow to cool.
  • Beat cream cheese, powdered sugar, vanilla and creamer to make frosting.  Frost cooled cake.
Mix

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