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Quick and Easy Pumpkin Cake Recipe

Quick and Easy Pumpkin Cake

An quick-and-easy cake using cake mix and canned pumpkin

Prep Time
Total Time
3.3 of 5 (63 ratings) Review This Recipe | See All Reviews
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  • PAM® Baking Spray
  • 1 pkg (18.5 oz each) yellow cake mix with pudding in mix
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
  • 1/2 cup water
  • 1/4 cup fat free sour cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Reddi-wip® Fat Free Dairy Whipped Topping

Nutrition Information

Total Fat
Serving Size: 12 servings (1 slice each)
View Complete Nutrition Information >


  1. Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray.
  2. Combine cake mix, pumpkin, Egg Beaters, water, sour cream, cinnamon, nutmeg and ginger in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared baking pan.
  3. Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Cut into 12 slices. Top each with a serving of Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.
Nutrition Information close
Amount per Serving
Calories 189  
  % Daily Value*
Total fat 2 g 3%
Saturated fat 1 g 6%
Cholesterol 0 MG 0%
Sodium 353 MG 15%
Carbohydrate 40 g 13%
Dietary fiber 1 g 5%
Sugars 20 g
Protein 3 g
Vitamin A   66%
Vitamin C   1%
Calcium   10%
Iron   7%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
1 Reviews for Quick and Easy Pumpkin Cake
I made this without the sour cream by accident and LOVED it! I put it in cupcake tins to make smaller portions to make it healthier. Second round I added walnuts to mix things up and loved it. loved this recipe. simple and healthy and delicious
Jan 25, 2014

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