Prot: 15g, Carbs: 9g, Fat: 7g, Cal: 146 (frosted)
Prot: 10g, Carbs: 7g, Fat: 3g, Cal: 81 (unfrosted)


Perfect for the holidays, but you’re not going to want to share this Pumpkin Protein Cake with Cream Cheese Protein Frosting! The cake has a delicious vanilla bean flavor with a hint of pumpkin and spice, and the frosting is pure heaven!


We subbed the applesauce with pumpkin for our Vanilla Bean Protein Cake Mix and added a little pumpkin spice. Topped with an easy Cream Cheese Protein Frosting, this cake is beyond delicious!

Pumpkin Protein Cake made with Vanilla Bean Protein Cake Mix by Andréa's Protein Cakery

You’ll find yourself fitting this into your macros multiple times a day until there’s no more cake. (That’s what happens here, anyway. It is so good!)

Pick up some Vanilla Bean Protein Cake Mix and give this Pumpkin Protein Cake with Cream Cheese Protein Frosting a try! Perfect for the holidays or an everyday indulgence.
**Take 20% off your first purchase at our online shop with code PUMPKINCAKE
This recipe is also in our free holiday recipe ebook:

!6 Healthy Holiday Treats
Free Recipe Ebook
16 Healthy Holiday Treats
low carb • high protein • gluten free • all natural
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Pumpkin Protein Cake with Cream Cheese Protein Frosting
Nutrition Information
  • Serving size: 1/12 recipe
  • Calories: 146
  • Fat: 7g
  • Carbohydrates: 9g
  • Sugar: 2g
  • Fiber: 1g
  • Protein: 15g
Prep time: 
Cook time: 
Total time: 
Makes one 8" of 9" cake (12 servings).
Pumpkin Protein Cake:
Cream Cheese Protein Frosting:
  • Best if ingredients are at room temperature
  • 1 package Neufchâtel cheese (8oz or 224g)
  • 4oz nonfat Greek yogurt (1/2 cup or 114g)
  • ½ cup natural vanilla whey protein (51g)
  • sprinkle of stevia (optional)
  1. Follow the directions on the bag of Vanilla Bean Protein Cake Mix, subbing the pumpkin for the applesauce and adding the pumpkin spice.
  2. While the cake is baking, mix Neufchâtel cheese with Greek yogurt until smooth.
  3. Add vanilla whey and stevia. Mix well.
  4. Refrigerate frosting to cool and set while cake bakes and cools.
  5. Remove cake from oven when ready, and let cool completely before frosting.
  6. Frost, and enjoy!
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.

Pumpkin Protein Cake with Cream Cheese Protein Frosting - gluten free, low carb, low sugar