One of my favorite things about autumn is the pumpkin spice flavored drinks and desserts that crop up everywhere. I haven’t been able to enjoy that very much this year because of my gallbladder-enforced low fat diet, but I recently found out that my favorite pumpkin spice cake recipe can easily be made low fat by omitting the chocolate chips and cream cheese frosting! Not ideal, but dude, I’ll take what I can get. It’s also wicked simple to make, so I’ll share the recipe:
- 1 box spice cake mix (I buy Duncan Hines Moist Deluxe) – $4
- 1 can pumpkin (15 oz) – $2
- 2 servings Egg Beaters – $1 ($4 for 16 oz package with 8 servings)
Beat Egg Beaters and pumpkin, then slowly beat in spice cake mix. Bake according to box instructions, but check 5-10 minutes early. 24 slices yields ~2g fat per slice. Greasing the pan with butter or Crisco will add fat, so be careful with how you choose to do that.
Optional: Cream cheese frosting or chocolate chips. Stir in a whole bag of mini chocolate chips for super chocolatey, half a bag for semi-chocolatey, or sprinkle a few on top for barely chocolatey. All of the above will greatly increase the fat content, so do at your own risk!