SUPER EASY PUMPKIN CAKE
Makes 12 Servings = 4 PointsPlus™
Makes 16 Servings = 3 PointsPlus™
3 cups HeartSmart Bisquick baking mix1 cup Splenda granulated
1/2 cup Splenda brown sugar blend, packed
1/4 cup light butter
1 cup fat-free egg substitute
2 cups pumpkin
1/4 cup fat-free skim milk
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. Spray a Bundt pan with non-stick cooking spray (I use the baking kind with flour in the spray).
Put all the ingredients in a large bowl. Beat on low @30 seconds. Beat on medium @3 minutes.
Spread batter in the Bundt pan. Bake @50 minutes or until a wooden toothpick inserted comes out clean.
Cool 10 minutes in the pan on a cooling rack. Remove from pan and cool completely.
MY SPIN: I always put more cinnamon in a recipe because I love cinnamon. I think it also needs a little more nutmeg.....so when I make this again I'll use 1/2 tsp instead of 1/4. Also, this recipe originally called for a 'drizzle' consisting of butter and LOTS of powdered sugar.....so I didn't include it. This cake is good just the way it is, but you can always serve it with a dollop of Fat-Free Cool Whip (2 TBSP won't add any 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!