Caramel Pumpkin Spice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 box Duncan Hines Moist Deluxe Spice Cake1 can Libby's Pure Pumpkin1/2 jar Smucker's Sugar Free CaramelKraft Fat Free Cool WhipPam Cooking Spray
Preheat oven to 350 for a clear pan or 325 for a dark pan. Empty cake mix into bowl. Using a fork, mix canned pumpkin with cake mix until thoroughly mixed. Spray bottom of a 11 x 7.5 pan with cooking spray. Pour cake mixture into the pan. Ensure it's even or the cake will cook unevenly. Cook for 25 minutes or until knife comes out clean when inserted. While cake is still warm, pour caramel over the cake. Let cool. Cut into 15 pieces. Serve with 2 Tbs of fat free Cool Whip.
* I start with 25 minutes on the bake time and increase as necessary. The pumpkin will cause this to be gooey but you don't want to overcook it.
Number of Servings: 15
Recipe submitted by SparkPeople user JLBILLMAN.
* I start with 25 minutes on the bake time and increase as necessary. The pumpkin will cause this to be gooey but you don't want to overcook it.
Number of Servings: 15
Recipe submitted by SparkPeople user JLBILLMAN.
Nutritional Info Amount Per Serving
- Calories: 187.3
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 241.7 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.0 g
- Protein: 1.3 g