Follow the directions on the bag of Vanilla Bean Protein Cake Mix, subbing the pumpkin for the applesauce and adding the pumpkin spice.
While the cake is baking, mix Neufchâtel cheese with Greek yogurt until smooth.
Add vanilla whey and stevia. Mix well.
Refrigerate frosting to cool and set while cake bakes and cools.
Remove cake from oven when ready, and let cool completely before frosting.
Frost, and enjoy!
Notes
The cake mix contains erythritol, a calorie-free natural sweetener. Including the erythritol carbs for this recipe adds 4g carbs per serving (but does not change the calories). The erythritol is included in the carb count on the cake mix packaging because of FDA regulations, but I don't usually count them for blog recipes since they are calorie-free. The macros for the unfrosted cake are: Prot: 10g, Carbs: 7g (1g fiber, 1g sugar), Fat: 3g, Cal: 81.