DUMP-IN PUMPKIN CAKE
Makes 15 Servings
1 Serving = 4 PointsPlus™
1 (16 oz.) box Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
1 (15 oz.) can PLUS 1 cup pumpkin (NOT pie filling)
1 (12 oz.) can fat-free evaporated milk
1/2 cup fat-free egg substitute
1 cup Splenda granulated
1 TBSP cinnamon
1/2 tsp pumpkin pie spice
@30 sprays of I Can't Believe It's Not Butter
Preheat oven to 350º. Spray 13x9" baking dish with non-stick spray.
In a large bowl, mix pumpkin, egg substitute, Splenda and spices until well blended. Spread in baking dish.
Sprinkle cake mix over the batter. Spray with I Can't Believe It's Not Butter.
Bake 50 minutes. Cool on a rack.
MY SPIN: I actually preferred this recipe using 3/4 cups of melted light butter instead of the spray, but it added PointsPlus™.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*