Pumpkin Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz of canned pumpkin1 box yellow cake mix1 can low fat sweetened condensed milk1 tub of light whipped topping
Mix a small can of canned pumpkin with dry yellow cake mix until smooth. Preheat oven to 350 and cook for recommended time on cake box. After it has cooked, cool for 10 minutes, then poke holes in the top of the cake with the handle of a wooden spoon. Pour in the sweetened condensed milk and refrigerate for at least 30 minutes. Then top with the whipped topping. Sprinkle with nutmeg and drizzle with chocolate sauce or caramel if you like. Refrigerate for 3-4 hours or overnight.
Serving Size: Makes a 9X13 cake; cut into 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user GRACESAAD.
Serving Size: Makes a 9X13 cake; cut into 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user GRACESAAD.
Nutritional Info Amount Per Serving
- Calories: 311.9
- Total Fat: 6.3 g
- Cholesterol: 4.2 mg
- Sodium: 335.4 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 1.5 g
- Protein: 4.7 g
Member Reviews