As you may have seen from earlier posts, I like to play around with cake mixes, but these comments were a challenge. Surely I could come up with something edible and acceptable without a mix. The result was a flavorful cake that, while not really "low cal" or truly "healthy," can still be enjoyed with at least a little less guilt. And, if your garden (or that of your friends) yields "free" pumpkin and/or applesauce, the cost can be kept low as well.
Low Fat Pumpkin Applesauce Cake
2 large/extra large or 3 medium eggs
1 c pumpkin puree (canned or home-cooked)
1 c applesauce
1/4 c water
1 c sugar
1 2/3 c flour
1 t baking soda
1/2 t baking powder
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
1/4 t cloves
1. Preheat the oven to 350 degrees
2. Melt 1/4 cup butter in a 9 X 13 pan.* (You can do this while preheating the oven.) Stir in 1/3 cup brown sugar and 1 teaspoon cinnamon. Sprinkle with about 1/3 to 1/2 cup chopped walnuts.
3. Combine all cake ingredients and beat with an electric mixer for about 2 minutes, until very smooth. Pour batter over butter and sugar mixture.
4. Bake at 350 degrees for about 25 minutes, until center springs back or a toothpick inserted near the middle comes out clean.
5. Cool for about 5 minutes and then invert onto a tray.
(The 9 X 13 pan makes a cake only about the height of a brownie. A 7 X 11 pan can be used if higher pieces are desired.)