Ingredients:
3 large eggs
1/2 cup Splenda granular
2/3 cup sugar
1/2 cup vegetable oil
1 (16 ounce) cans solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350F; spray an 11×13 (jelly roll) pan with non stick pan spray.
Place eggs, sweetener, sugar, oil, and pumpkin in a large mixing bowl and beat at medium speed until smooth, set aside.
In a medium bowl, stir flour, cinnamon, baking powder, baking soda, and salt together to blend, then add to creamed mixture; mix at medium speed until creamy again; spread batter in the 11×14 pan and bake for 25 minutes or until a cake tester comes out clean from the center of the pan.
Place pan on a wire rack and cool to room temperature; cut four by six.
You may serve with low-sugar pudding or low-sugar whipped topping, if desired.
Servings: 24
Time preparation: 12 min.
Time total: 37 min.