Caramel Pumpkin Cake - Low Fat

This pumpkin cake replaces the fat that's usually in the batter with applesauce. Cinnamon adds flavor, and caramel apple wraps--cut into strips--are scattered on top before baking to add interest.

Ingredients:

• 2 cups sugar
• 1 cup applesauce
• 2 cups canned pumpkin
• 4 eggs, beaten
• 2 tsp cinnamon
• 1/2 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 2 cups flour
• Two pieces of caramel apple wraps, cut into thin strips about 2-inches long
• Light or nonfat whipped topping

Directions:

Preheat oven to 350 degrees. Mix all ingredients except caramel strips. Pour batter into greased 13x9" pan. Scatter caramel pieces on top of batter. Bake 28-32 minutes or until middle of cake is cooked (toothpick test.) Let cool. Serve with light whipped topping.

Number of Servings: 12-15

Notes from the Cook: I wanted to make a dessert with pumpkin, but did not want all the fat from a pumpkin pie. So, I created a cake that uses applesauce instead of oil and leftover caramel apple wraps to give it extra sweetness without a lot of extra fat.