For my birthday I made myself the recipe for Pumpkin Cake with Cream Cheese frosting from the splenda website. http://splenda.allrecipes.com/Recipe/Recipe.aspx?nprid=76266 I changed it around a little bit and made it with whole wheat flour and used the splenda brown sugar instead of regular brown sugar. It was good, but the cake was heavy due to the whole wheat flour and it was a little dry. I would like to use the whole wheat flour due to my health condition (I'm hypoglycemic and shouldn't really have regular flour). Could I do 1/2 whole wheat and 1/2 regular flour to make it not so heavy? Also can I add sugar free pudding to it to make it not so dry? I would like to keep as much sugar out of this as possible. I know most people on this website say just eat the regular stuff in moderation, but I would like to be able to make this taste as good as the regular stuff. Thanks in advance.

Yes, you can use part regular and part whole wheat flour to lighten the cake a bit. I don't know about how much help the pudding will be, but it certainly can't hurt.