Pumpkin Cake

This is a "Makeover Pumpkin Cake" from Light & Tasty Magazine. The original recipe was 532 calories and 31 g fat but the makeover is only 345 calories and 13 g fat per piece! And the best part is, I bet it tastes better! This recipe got several thumbs up when I made it.

1 can (15 oz) solid-pack pumpkin
1 2/3 c sugar
2 eggs
1/2 c egg substitute
1/2 c butter milk (or 1/2 c regular milk + 1/2 T white vinegar)
1/2 c canola oil
1/4 c unsweetened applesauce
1 tsp vanilla extract
2 c all-purpose flour
3 tsp ground cinnamon
2 tsp baking soda
1 tsp salt
1/4 c chopped pecans (I left it out)
Frosting:
1 pkg (8 oz) reduced-fat cream cheese
1/4 c butter, softened
3 c powdered sugar
2 tsp vanilla extract

In a large mixing bowl, combine the first eight ingredients; beat until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. Stir in pecans.
Transfer to a 13x9x2-in baking pan coated with nonstick cooking spray. Bake at 350 degrees for 35-45 mins or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Store in the refrigerator.
Yields 18 servings
1 serving = 345 calories, 13 g fat, 53 g carbs, 2 g fiber, 5 g protein