Pumpkin Cake with Cider Glaze

I’m back to cooking healthier foods now, so you can all relax. No more bacon, I swear!

This dessert is super healthy and great for Fall. The glaze has apple cider in it and the cake is just a box of a cake mix and a can of pumpkin. I will add in some water to the cake mix, because the water makes the cake more moist.  Sometimes the cake will be dense if it’s just the can of pumpkin. Others will add in some egg whites to the batter too. Throw in some pumpkin pie spice. This cake is probably best served warm, but it’s still good after it’s cooled. :)

Note: Gotta come up with my own cake mix. There’s too many carbs in the store bought version.

If you haven’t already go and check out the giveaway for my new cook book on the post below this one.


Recipe from Noble Pig

Servings: 15

Points Plus: 4

Calories 165, Fat 1.75g, Carbohydrates 36.27g,  Fiber 0.5g, Protein 1.75g


[gmc_recipe 5256]


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  1. marla says

    what kind of cake mix do I use? a yellow cake mix? Also, do I just mix the cake mix w/a can of pumpkin? Also, what do I use for the glaze and how much ingredients do I use in the glaze?


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