Frosty Pumpkin Gingerbread Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pkg (14.5 oz) Gingerbread Cake & Cookie Mix1 Egg1.25 cup Water1 pkg (3.4 oz) fat free, sugar free Jello pudding, Butterscotch.75 cup Nonfat Milk1 (15 oz) can Pumpkin1 container (12 oz) Cool Whip Light.5 cup Chopped Pecans.5 tsp Nutmeg.5 tsp Cinnamon
Preheat Oven to 350 degrees. Lightly spray 2 flan pans with nonstick spray. Place Parchment circles in bottom of each pan.
Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until cake tester inserted in center comes out clean. Remove to nonstick cooling rack, cool in pans 10 minutes. Turn out onto rack, cool completely.
In large bowl, whisk pudding mix into milk and mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups of Cool Whip Light. Divide pudding mixture evenly between cakes. Sprinkle both cakes evenly with chopped pecans.Use remaining Cool Whip Light to decorate edges of cake. Combine nutmeg and cinnamon together and sprinkle over Cool Whip Light.
Each cakes serves 8
Number of Servings: 16
Recipe submitted by SparkPeople user KARRILEE.
Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until cake tester inserted in center comes out clean. Remove to nonstick cooling rack, cool in pans 10 minutes. Turn out onto rack, cool completely.
In large bowl, whisk pudding mix into milk and mix well. Whisk in pumpkin, mix until smooth. Gently fold in 3 cups of Cool Whip Light. Divide pudding mixture evenly between cakes. Sprinkle both cakes evenly with chopped pecans.Use remaining Cool Whip Light to decorate edges of cake. Combine nutmeg and cinnamon together and sprinkle over Cool Whip Light.
Each cakes serves 8
Number of Servings: 16
Recipe submitted by SparkPeople user KARRILEE.
Nutritional Info Amount Per Serving
- Calories: 172.4
- Total Fat: 6.7 g
- Cholesterol: 13.5 mg
- Sodium: 276.4 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.5 g
- Protein: 2.6 g