- 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
Steph2003's Guilt Free Pumpkin CakeSubmitted by: STEPH2003
IntroductionThis 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.
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.
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.