Dreamy, Skinny Pumpkin Cake with Cream Cheese Frosting

I tested this festive, super moist cake on some of my girlfriends. Several of us get together once a month to eat, drink, and laugh until it hurts!  When everybody gave it a two thumbs up, I couldn’t wait to share it with you.  The best part, it’s so simple to make because it uses a cake mix.  Super rich and decadent tasting, one skinny slice has 257 calories and 8 grams of fat.   It’s wonderful to serve all during the holiday season.
Dreamy, Skinny Pumpkin Cake with Cream Cheese Frosting

Helpful Tips About this Recipe

Makes 16 servings (each serving, 1 slice 1/16 of cake)

Healthy Benefits

Pumpkin provides one of the most abundant sources of beta-carotene, which the body turns into vitamin A. It also contains a hefty amount of fiber and is a good amount of vitamin C and iron.
Egg-Land’s Best eggs are better for you than regular eggs. They contain more vitamin E, 100 mg of Omega 3, and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.

WW Freestyle SmartPoints 10-Blue
WW SmartPoints
SKINNY FACTS: for 1 slice (1/16 of cake)
238 calories, 8g fat, 3g sat. fat, 3g protein, 45g carbs, 1g fiber, 322mg sodium, 28g sugar
FACTS: for Freestyle SmartPoints
216 calories, 2g sat. fat, 2g protein, 27g sugar


Dreamy, Skinny Pumpkin Cake with Cream Cheese Frosting

Dreamy, Skinny Pumpkin Cake with Cream Cheese Frosting

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Prep Time 15 minutes
Bake Time: 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 238 kcal


Ingredients for Cake:

  • 1 (16.5 oz.) box Duncan Hines yellow cake mix
  • 2 tablespoons flour
  • 15 oz. pumpkin (¾ of 1 can)
  • 1 (3.4 oz.) package vanilla instant pudding
  • ½ cup water
  • ¼ cup canola oil
  • 2 eggs, I like Egg-Land’s Best
  • 2 egg whites (¼ cup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Ingredients for Cream Cheese Frosting:

  • 4 oz. reduced-fat cream cheese (½ of an 8-ounce package)
  • cup powdered sugar
  • 1 tablespoon reduced-fat or fat-free milk


  • Preheat oven to 350 degrees. Coat a 9-inch Bundt pan with cooking spray (with flour in it).
  • In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, pudding, water, and oil. Mix for a few seconds to combine. Add the eggs, egg whites, vanilla, cinnamon, and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down the sides. Mix again for a few seconds.
  • Pour cake batter into the coated Bundt pan. Spread the top evenly.
  • Bake about 60-65 minutes until a toothpick inserted, comes out clean.
  • Remove from oven and cool for about 10 minutes. Carefully loosen all the sides with a flat knife or spoon and remove the cake onto a plate. Cool cake completely before frosting.
  • To make the frosting: using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be somewhat thick.
  • Drizzle the frosting all around the top of cooled cake.
  • Store in the refrigerator. This cake freezes great too.


Serving: 1sliceCalories: 238kcalCarbohydrates: 45gProtein: 3gFat: 8gSaturated Fat: 3gSodium: 322mgFiber: 1gSugar: 28gBlue Smart Points: 10Green Smart Points: 11Plus Points: 7
Tried this recipe?Let me know how it was!

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