3 Ingredient Skinny Pumpkin Cake!

3 Ingredient Skinny Pumpkin Cake

As you know, I am very particular about the food I eat. I have used healthy eating to lose weight, quit my addictions, and go off antidepressants. With Thanksgiving approaching, I am already planning out what dishes I will indulge in from the Thanksgiving spread…and which I will not!

We will head to my Mother-In-Law’s for Thanksgiving, as we do every year. God Bless her…but she has not bought a ticket for the clean eating train just yet! There will be a lot of sugar and processed foods in her menu.

I know…I have heard it all.  “It’s a holiday, splurge!”.  Or “It’s just one day!”.

My answer is I DON’T CARE!

I am not going to eat food that I don’t enjoy and is not good for me just to be polite.  Maybe that makes me a bad person. I think it makes me a healthy person with good eating habits.

I am going to eat the food that is worth the calories and sugar TO ME or has some nutritional value.  This is easy with dinner, right?  Turkey, green beans, maybe a little sweet potatoes.  I’ll steal clear of the regular potatoes, canned cream corn, and dinner rolls.  But where the compromise gets tricky is dessert.

I love dessert.  Cake especially.  Cake is a regular part of any good cheat meal in my house.  Every Thanksgiving my Mother-In-Law buys a Banana Cream Pie and a Pumpkin Pie from the local casino bakery.  To me, store bought desserts means that “I HAVE NO IDEA WHAT I AM EATING!”  They can and will add anything they need to for the desired taste including TONS and TONS of addictive sugar!

So I came up with happy alternative, my 3 Ingredient Skinny Pumpkin Cake!  So moist and so delicious!


To prepare a 1-8″ cake round or 11×13″ sheet cake you will need:

1 Package Pumpkin Cake Mix (You can substitute Spice Cake if needed)

1 Can Organic Pumpkin Puree

1/2 Cup Water

1/2 Package Truwhip Natural Whipped Topping

Combine the cake mix, pumpkin puree, and water in a large bowl.  Bake at 350 degrees for 25-30 minutes.  Let cool.  Then spread 1/2 package of Truwhip as the topping.  Enjoy!

My sweet helper has all the sugar I need!

My sweet helper has all the sugar I need!


By Using Organic Pumpkin Puree I cut out all the extra preservatives and added sugar.  It is nothing but pumpkin!  That means only 7 grams of sugar per 1/2 cup of puree!  The Truwhip is an ALL NATURAL version of Cool Whip.  I can pronounce everything in it!  Best part is you walk away with only 2 grams of sugar per serving (2 tablespoons).

The cake in the photo is made with 2-8″ cake rounds, so double the recipe.  I still only used 1 package of Truwhip, with 1/2 in middle and 1/2 on top.  I did this not only for presentation value but also to feed a large number of people.  When I serve it I will only give 1 layer of the cake as a slice, so it looks similar to a serving of pumpkin pie.

With this GUILT FREE dessert I can walk away from Thanksgiving without any damage to my waistline or that heavy “I ate to much” feeling.   I am excited for you to give it a try!

Enjoy and Happy Thanksgiving!

One Comment

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