Dessert

Light Pumpkin Orange Cake is for Dessert.

Light Pumpkin Orange Cake takes several minutes to prepare.

Light Pumpkin Orange Cake takes several minutes to cook.

Light Pumpkin Orange Cake makes 12 servings.

The ingredients for Light Pumpkin Orange Cake are:

1/2 c. fat free plain yogurt
1 1/2 c. Splenda
4 egg whites
1 c. canned pumpkin
1/2 c. orange juice - Trop50
1/4 c. unsweetened 365 rice milk
1 tbsp orange peel
1 c. flour
1 c. whole wheat flour
3 tsp baking powder
1 tsp cinnamon
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp allspice

Here is how you make Light Pumpkin Orange Cake:

Cream yogurt and Splenda. Add egg whites, one at a time, beating well after each addition. In a separate bowl, combine milk, OJ, pumpkin and peel. Sift together dry ingredients. Add alternately with wet ingredients to creamed mixture. Pour into a greased 9 X 13 " pan and bake at 350 deg. F for 30 minutes. Frost with an orange-flavored frosting (add orange peel and OJ to basic frosting) if desired.2 WW pointsNumber of Servings: 12Recipe submitted by SparkPeople user AFRICAPARISH.

The nutritional information for Light Pumpkin Orange Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 107.2

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 293.2 mg
• Total Carbs: 18.5 g
• Dietary Fiber: 2.9 g
• Protein: 3.9 g