Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 242.5
- Total Fat: 3.2 g
- Cholesterol: 0.6 mg
- Sodium: 418.6 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.6 g
View full nutritional breakdown of Steph2003's Guilt Free Pumpkin Cake calories by ingredient
Steph2003's Guilt Free Pumpkin Cake
Submitted by: STEPH2003Introduction
This turned out so well, and everyone that tried it wanted to recipe. It's just as good as full fat pumpkin pie, if not better! Perfect for the holidays or any time of year. This turned out so well, and everyone that tried it wanted to recipe. It's just as good as full fat pumpkin pie, if not better! Perfect for the holidays or any time of year.Number of Servings: 12
Ingredients
-
1 box Duncan Hines Carrot Cake or Spice Cake Mix
1 (15oz) can 100% pure pumpkin
1 box jello sugar free, fat free vanilla pudding
1.5 cups skim milk
1 8oz tub Cool Whip Free
Water as desired
Optional: Sprinkling chopped nuts over the top adds a nice flavor, but it's not in the nutritional info.
Directions
Spray 9x13 pan with nonstick spray.
Mix cake mix and pumpkin until smooth (this takes some time and is a good workout for your arm!) you can also add water to make it less dense/thick, but it's not required. Bake cake according to package directions. It's usually 350 degrees for 30-35 minutes.
Once cake is cooled take the handle end of a butter knife or wooden spoon and poke holes in the cake. Mix the jello pudding and milk then spread over the top of the cake and into the holes.
Spread Cool Whip over the top, and put in the fridge or eat. It gets better the older it gets, and freezes well.
Tip: I always transfer the cool whip into a larger bowl and stir it just a little to make it easier to spread over the cake. It looks a little prettier that way too.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH2003.
Mix cake mix and pumpkin until smooth (this takes some time and is a good workout for your arm!) you can also add water to make it less dense/thick, but it's not required. Bake cake according to package directions. It's usually 350 degrees for 30-35 minutes.
Once cake is cooled take the handle end of a butter knife or wooden spoon and poke holes in the cake. Mix the jello pudding and milk then spread over the top of the cake and into the holes.
Spread Cool Whip over the top, and put in the fridge or eat. It gets better the older it gets, and freezes well.
Tip: I always transfer the cool whip into a larger bowl and stir it just a little to make it easier to spread over the cake. It looks a little prettier that way too.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH2003.
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