Dump-In Pumpkin Cake

Good morning everyone!!! I found this awesome recipe and it was originally @11 or 12 PointsPlus™ a serving! Ouch!! So I 'tweaked' it down to 6 PointsPlus™ and made it last Thursday.....brought it to my Friday meeting and only had 2 'takers' because of the high points. It was delicious at 6 P+, but needed to 'tweak' it just a bit more........and so I did! It's now down to 4 P+ a serving.....still kind of high for the size of the serving, but I can assure you it's worth it.....especially if you like pumpkin. With a dollop of fat-free Cool Whip might be a nice alternative to pumpkin pie on your Thanksgiving table!!

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.*

Later!

Loving Life(time)!

Jan