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Greek Yogurt Pumpkin Cake Recipe

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This recipe for Greek Yogurt Pumpkin Cake is from Padre Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the cake:
1 (15 ounce) can pumpkin puree
2/3 cup low-fat Greek yogurt
1 teaspoon vanilla extract
4 egg whites
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
Cooking spray
For the frosting:

For the frosting
5 ounces light cream cheese
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup toasted almonds, chopped

Directions:
Directions:
Directions:

Preheat oven to 350 degrees. Grease an 8 x 8-inch glass cake plate with cooking spray.

Mix pumpkin, yogurt, vanilla, egg whites and sugar well in a large mixing bowl. Once combined, add in baking soda, baking powder, flour, salt and pumpkin pie spice until fully mixed.
Bake for about 30 minutes, or until cake comes out dry when inserted with a toothpick.

To make the frosting: Mix cream cheese, powdered sugar and vanilla together. Once cake has cooled, frost and garnish with toasted almonds.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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