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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, November 27, 2014

Walnut Pumpkin Pie Cake

I wasn't really going to bake anything today....was going to have a nice, easy Thanksgiving with just about everything pre-made and all I'd have to do is warm it up. Well, 'life' got in the way and I really needed some Kitchen Therapy! Dug through some recipes waiting in a folder and came up with this. I guess I will be glad I needed some KT because this is really delicious! I wish I had made this earlier and shared so YOU could have made it for your Thanksgiving!

WALNUT PUMPKIN PIE CAKE
Makes 16 Servings at 7 PointsPlus® a Piece
OR
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.




Cool on a wire rack complete.


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. ***
 
Later!
Loving life!
Jan


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