Easy Recipe: EASIEST Low-Fat Chocolate Cake

A few days ago I tweeted that I had a recipe in mind for Sabroso Saturday (tasty Saturday) that will only require two ingredients and I was NOT LYING!

What I didn’t say was that it would be totally homemade.;)

With the help of Libby’s 100% Pumpkin Puree and a box of Duncan Hines Devil’s Food Cake Mix (moist deluxe), you can have yourself a low-fat, low-calorie moist chocolate cake that also includes fiber and will taste out of this world!

The ONLY two ingredients needed for a delicious cake.

Pour cake mix and pumpkin in a large bowl

The mixture will be very thick so mix it well.

Spread it onto your cake pan (I used my Pyrex 11X9)

It will rise like normal cake made with oil, water & eggs.

It taste like heaven on a plate.

This cake is very rich, moist and satisfies that sweet tooth. You will definitely not miss the eggs, oil or water. This recipe is perfect for getting fit and curvy! ๐Ÿ˜‰

For more Sabroso Saturday recipes, visit Latinaonamission.com.

*Thanks to Hungry Girl for the recipe. She’s awesome!


  1. Looks yummy. This one is easy enough for any kid to help in the kitchen. They’ll be fighting over who gets to lick the spoon.

  2. I love, love, LOVE Hungry Girl! She has great recipes that are extremely simple to make. Thanks for showcasing this one and for linking up!

  3. Wow…this recipe brought two of my favorite things together…chocolate and pumpkin! I use the pumpkin puree all the time for Thanksgiving pumpkin pie. I hadn’t thought to combine chocolate and pumpkin together. A recipe I will surely will be trying! Thanks!

  4. YummO omgosh I love this. I love Hungry Girls recipes. Shes the best!

  5. *licking lips* Glad it’s low-fat, because with all these delicious recipes shared, I’m about to blow up! So yummy!

  6. Wow. I can;t believe it was that easy. Who knew that pumpkin filling would be a substitute for butter and eggs!!

  7. This recipe is AWESOME, my kids and husband will Love Me (more, of course ;)!!! Thank You!!!!

  8. What a great idea! Healthy and fast! Pumpkin, yum!

    • It’s perfect for when you want those guilty pleasures called “real” chocolate cake. You won’t miss it w/ this recipe. I promise you!

  9. I would never have thought to use pumpkin puree as a substitute for butter and egg. Thanks for this recipe that will take care of my waistline ๐Ÿ™‚

  10. Wow, I’m going to have to try this! I always use applesauce in my cake/brownie mixes instead of oil, but like that I can replace the eggs in this recipe, too. Thanks for sharing ๐Ÿ™‚

  11. That’s a great idea for a quick and low fat cake! Have you ever tried “No Pudge Fudge”? You mix it with fat free yogurt and bake (or microwave for an individual treat).


  12. Can these be made as cupcakes? How long do you suggest for cooking?

  13. Doris Smith says:

    Oh wow! Just made them as cupcake and they are AMAZING! Moist and chewy! Add a little frozen yogurt and a little drizzle of fat free carmel!

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