Pumpkin Cake with Cream Cheese Frosting – Weight Watchers Approved
Many years ago I followed the Weight Watchers program and lost almost 60 pounds. Even though I gained most of it back (my own fault,) I personally think it is the best diet program out there. I am now following a “healthy eating” plan of my own, but use lots of what I learned through Weight Watchers.
One of the most popular Weight Watchers dishes around and super-delicious is the pumpkin muffins. This is one of the recipes I have continued to make even though I am no longer on the program, and they are still loved by all.
Even though I don’t like to use much in the way of prepared food, this does include a boxed cake mix. Hey, I never promised to be perfect at this all the time!
Different flavors of cake mix will yield a different taste. Chocolate cake mix really does taste like chocolate muffins, while spice cake mix – in my opinion – is the best to use if you want a spice-cake-pumpkiny-flavor.
There are a couple of different recipes out there, and everyone seems to put their own spin on these muffins. I remember making them with just a box of cake mix and a can of pumpkin. I thought they were kind of heavy, but the taste was good. Some people put up to a can of water in them, and some add extra spices. For a few extra calories, you can throw in some chocolate chips and/or nuts. Totally up to you and your tastes.
This is the recipe I came up with, and it came out very moist and delicious! ~ Enjoy, Sally
Delicious Weight Watcher Pumpkin Sheet Cake Perfect for The Holidays
- 1 box cake mix preferably either spice, yellow, or chocolate
- 1 can pumpkin
- 1/2 cup apple juice or apple cider
- 1 tsp vanilla
- 1 (6 oz) package 1/3 less fat cream cheese, softened
- 1-1/4 cups powdered sugar
- 1 tsp. vanilla
- 2 Tbsp. apple cider
Mix together and either spread in a greased 11 x 16 jelly roll pan or greased (no liners) muffin tins. Bake 20-25 minutes. I don’t count points any more, but these are 2 points per muffin (or call them a cupcake - sounds much more decadent.) For muffins, you should end up with 20-24.
Beat together with a mixer until smooth and creamy. Spread over muffins/cake. A a few tablespoons of cider to thin if necessary.
I topped mine with a cream cheese frosting. Again, I looked around and tried to find something a little lighter than the regular cream cheese/butter laden recipe. This is what I made, and it came out really good:
As always, keep in mind your portion sizes!
Let us know how much you like this Weight Watchers Pumpkin Cake! Perfect for Thanksgiving dinner or any special fall dinner.