Thursday, December 1, 2011

Sugar Free Pumpkin Cake

We're trying to reign in the massive amounts of carb and sugar consumption around here, mainly by the children. After countless yellow and orange days (which are bad...green days are good...he's a talker...like his mom...) marked on Aidan's school behavior calendar this month, we feel it's time to start sharing more healthy eating habits with him and the other kids. You know since we're such perfect examples ourselves (keep your mouth shut if you saw me at Starbucks this morning - I totally got it non fat and no whip...even if it was loaded with sugar). Okay, so to keep things straight, we could ALL use more recipes to help us cut down on the sugar!

So after a whopping three days of denying the littles from desserts after dinner, and stretching their menu with chicken noodle soup and chili with cornbread, I thought I'd throw them a bone tonight. I'm weak. Dessert makes kids happy; I know I'm not the only mom who wants to give in and let them load up on chocolate and sweets as a reward for eating one tiny piece of brocolli! For all their whining, though, they have gone above and beyond what I expected this week, and have eaten eggs for breakfast every morning, fruit and veggies for snacks, and no desserts...until tonight!

Aidan asked for pumpkin cake, so it could be healthy (thanks, Sid the Science Kid for encouraging healthy foods!) - you got it kid!

This recipe is suuuper easy, and way delish!

Start with one box of sugar free yellow cake mix.


Get a helper.


Add a quarter cup of milk. We use soymilk since Aidie is allergic to cow's milk.


Get another helper to dump it in!


Add one small can of pure pumpkin. Not pumpkin PIE filling.


Make sure you let both helpers get a scoop in!



Add two eggs.


One teaspoon cinnamon.


One half teaspoon nutmeg.


One quarter teaspoon ground ginger.


And mix it all up!


Pour batter into a greased 13 x 9 baking dish, and pop it into a preheated 325 degree oven for 34 minutes on the dot.


And oooohhh boy! It smells so good!


You must slice and serve this when it's warm! Add a dollop of whipped cream (rice whip for Aidan man).


Alec likes his plain.


Happy little boys munching on a not-so-bad-for-you bedtime snack!




And a piece for Mommy.


Oh yum!


You could add a cream cheese frosting to this, but the cake is very light and fluffy and honestly it would be hard to get that thick frosting on it. The whipped cream is really all you need, and the light texture matches the cake perfectly. If you just must have more than the whip, I would soften cream cheese and blend it in with the whipped topping.

What a wonderful way to enjoy your orange veggies!

Love and honey,
Missy

6 comments:

kelly price said...

this looks so yummy!!!

Missy Rose said...

it IS so yummy! i hope you make it! next time i want to make cupcakes!

Eannsu25 said...

Tried this cake, it was awesome!!! I am making for my friends birthday!!

Missy Rose said...

So glad you liked it!

Anonymous said...

I'm hoping to make this as a diabetes healthy snack. Its made with splenda from the cake mix I don't know if there's any added sugar ��

Missy Rose said...

There is no added sugar in the above recipe!

 

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