Recipe for Pumpkin Cake with Cream Cheese Frosting
YUM! My boss made this and brought it into work - it is so good! 
Got this from Splenda.com - it calls for 1/2 c brown sugar, but I just saw in the grocery store this weekend where Splenda has its own brown sugar now!
Prep Time: 20 Minutes Cook Time: 30 Minutes
Serves: 20 Submitted by: Makers of SPLENDA® Sweetener Products
"Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener."
1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup brown sugar
3/4 cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1 drop imitation maple flavor
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar
Directions PREHEAT oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
MAKE CAKE. Place SPLENDA® Granular, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
BAKE in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
MAKE FROSTING. Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Exchanges per serving: 1 1/2 starches, 2 fats
Got this from Splenda.com - it calls for 1/2 c brown sugar, but I just saw in the grocery store this weekend where Splenda has its own brown sugar now!
Prep Time: 20 Minutes Cook Time: 30 Minutes
Serves: 20 Submitted by: Makers of SPLENDA® Sweetener Products
"Both the maple and vanilla cream cheese frosting and the pumpkin spice cake are sweetened with SPLENDA® No Calorie Sweetener."
1 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup brown sugar
3/4 cup canola oil
1 cup egg substitute
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Frosting
1 (8 ounce) package reduced fat cream cheese
1/4 cup butter, softened
1/2 teaspoon vanilla
1 drop imitation maple flavor
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup powdered sugar
Directions PREHEAT oven to 350 degrees F. Lightly oil or spray a 13X9 inch pan with baking spray. Set aside.
MAKE CAKE. Place SPLENDA® Granular, brown sugar, oil, egg substitute and pumpkin puree in a large mixing bowl. Mix until well blended. Add remaining ingredients and stir well. Pour cake batter into prepared pan.
BAKE in preheated 350 degrees F oven 25-30 minutes or until when a toothpick inserted into the center comes out clean. Cool cake.
MAKE FROSTING. Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Optional garnishes: Sprinkle finely chopped walnuts or crushed ginger snaps over the top of the cake.
Exchanges per serving: 1 1/2 starches, 2 fats 
Hey there Michelle,
Awesome, this sounds so good. I am posting the following pie that is so good too.
Jello Creamsicle Pie
1 package (3oz) orange jello (sugar free)
1 8 oz package cream cheese (fat free)
4 cups Cool Whip (fat free or sugar free)
1 cup cottage cheese (fat free)
-Mix the jello with 2/3 c of boiling water - set aside
-Mix cream cheese and cottage cheese in a blender/food processor/mixer
-When smooth, add jello and mix well
-Put in lg. bowl and fold in cool whip
-Spray a 9 inch spring form pan with Pam and add mixture to pan
-Chill 3-4 hours. Enjoy!!!!
Hugs
KimC
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