Amanda's Aspect
Trimtastic
Pumpkin Cake
(With cream cheese frosting)
Pumpkin Cake
Let me just start by saying, oh boy. This cake is dangerous. It tastes so good that it should be bad, but its not! Pearl and Serene come to the rescue again! Now if you own the newest Trim Healthy Mama cook book, i'm sure you've heard of the Trimtastic Zucchini cake. Someone (i'm not sure who, oops!) came up with the idea to replace the zucchini with pumpkin, add pumpkin pie spice, and top it with cream cheese frosting. YUM. This tastes nearly the same as an amazing, but fat and carb filled, pumpkin bread my mom makes occasionally. My best friend was over and we decided that when we came back from snowshoeing that it would be great to have a yummy, warm snack to go with our coffee and tv show. Did this ever hit the spot! The texture is just right, still super moist without feeling under cooked, and its amazing hot or cold! Something i've noticed about the THM lifestyle is that often times things are so moist that they taste undercooked. Once the recipes are cooled down or refrigerated they're usually better, but it's so nice to have a warm slice of cake every once in a while, and keeping it sugar and gluten free is even better! Can't top that! Below i'm going to list the changes to make it a pumpkin cake, as well as my families cream cheese frosting recipe!
Look at it in all of its glory. Even with the not-too-great quality of my iPhone5s, it looks absolutely delicious! It took a whole lot of self-control to be able to take a photo before digging in, but it didn't last too long!
So, to make the changes from chocolate to pumpkin cake, you'll need to:
-
replace the zucchini with one cup of pumpkin
-
add 1/2 Tablespoon of pumpkin pie spice
-
slather the top with cream cheese frosting (this step is optional as it was pretty darn good without it, but it sure did make it taste even better!)
I was out of the THM baking blend, so i used 1/2 cup Brianas baking mix instead and it worked perfectly!
Cream Cheese Frosting
-
11 Oz of cream cheese (reduced fat, and greek yogurt cream cheese worked great!)
-
3 tablespoons of softened butter
-
8 Tablespoons powdered gentle sweet
-
dash of vanilla extract (almond or maple would probably be good here as well!)
-
tiny splash of almond milk
​
Make sure to cream the cream cheese and butter together before mixing in the sweetener, extract, and almond milk.
​