WALNUT PUMPKIN PIE CAKE
Makes 16 Servings at 7 PointsPlus® a Piece
Makes 20 Servings at 5 PointsPlus® a Piece
1 can (15.5 oz) pumpkin puree (NOT pie filling)1 can (12 oz.) fat-free evaporated milk
¾ cup fat-free egg substitute
1 ½ cups Splenda granulated
1 TBSP pumpkin pie spice
½ tsp salt
1 box (16 oz.) Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix
1 cup (2 sticks) light butter, melted
1 cup chopped walnuts
Preheat oven to 350°. Spray a 13 x 9 inch baking pan; set aside.
In a large bowl, combine the pumpkin, evaporated milk, egg substitute, pumpkin pie spice and salt until well blended. Pour the pumpkin mixture into the pan. Sprinkle the dry cake mix evenly over the pumpkin and drizzle with the melted butter.
Bake for 25 minutes. Remove from the oven and sprinkle with the chopped walnuts. Tightly cover with aluminum foil and bake an additional 25 minutes.
MY SPIN: This originally called for pecans, but I didn't have any and like walnuts better anyway! This can be served 'as is' or with a dollop of fat-free whipped topping.
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. ***