This Fall Harvest Spice Cake is the perfect, lightened up treat to enjoy the tastes of the season without doing damage to your waistline!
Oh how my sweet tooth loves the fall! There’s always some sort of treat to gobble up or drink to sip, right? It also doesn’t help that starting in September, bags and bags of Halloween treats start showing up on store shelves. Fall may be the season to start piling on the clothing layers, but my skinny jeans don’t approve of all these treats! Time to cue up this Fall Harvest Spice Cake!
This cake combines the traditional flavors of fall, pumpkin, apple and cinnamon, yet is lightened up by using unsweetened applesauce instead of oil and swaps some whole wheat flour for the usual white.
While I still consider it a treat, I feel better about indulging knowing I’ve taken out some of the fat, calories and sugar. Even with making some healthy substitutions, the cake is still wonderfully dense and moist, leaving your guests none-the-wiser.
Another plus to this recipe, is how easy the cake comes together. It follows the simple cake making method of combining the wet and dry ingredients together separately and then combining them together. Pour the batter in the pan and you’re pretty much ready to go.
I like to top the finished cake with simple, store-bought cool whip, but you could definitely make your own whipped cream topping if you feel like jazzing it up a bit!
This cake would work really well for Thanksgiving if you want something different than pumpkin pie or really anytime during the fall when you’re looking for something sweet, but don’t want to completely derail your diet. I mean, we all need to save some room for the upcoming Christmas cookie season, right?
- 2 eggs
- ¾ cup sugar
- ½ cup unsweetened applesauce
- 1 cup pumpkin
- 1 cup whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- 1½ cups cool whip
- Pre-heat the oven to 350 degrees and spray an 8x8 square pan with cooking spray. Set aside.
- In a medium sized bowl, whisk together the eggs and sugar. Stir in the unsweetened apple sauce and pumpkin. Set aside.
- In a large bowl combine the flour, baking powder, baking soda, salt and pumpkin pie spice.
- Pour the wet ingredients into the dry and stir just until combined. Be careful to not over stir. Pour the batter into the prepared pan and bake for 35-40 minutes. A toothpick inserted into the center should come out dry.
- Let cake cool completely. Top with cool whip and serve.
*Recipe adapted from The Girl Who Ate Everything