Praline-Pumpkin Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Pumpkin - 15 oz canFat free evaporated milk - 12 oz canFat free egg substitute - 1/4 cupSplenda for Baking - 1/2 cupPumpkin Pie Spice - 4 tspWhite cake mix - 18 1/4 ozPecan halves - 1/2 cupMargarine, reduced calorie 1/4 cup
Preheat oven to 350 degrees. Coat the bottom and sides of a 13 X 9 X 2 inch baking pan with a non-stick cooking spray.
Stir pumpkin, milk, egg substitute, splenda and pumpkin pie spice together in a medium bowl until smooth. Pour into prepared pan. Sprinkle the dry cake mix over the pumpkin mixture and gently press it into the pumpkin mixture to moisten. Sprinkle the cake with pecans and drizzle the margarine evenly over the top.
Bake, uncovered, until knife inserted in the center of the cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 15 pieces.
Number of Servings: 15
Recipe submitted by SparkPeople user LINDASMITH1958.
Stir pumpkin, milk, egg substitute, splenda and pumpkin pie spice together in a medium bowl until smooth. Pour into prepared pan. Sprinkle the dry cake mix over the pumpkin mixture and gently press it into the pumpkin mixture to moisten. Sprinkle the cake with pecans and drizzle the margarine evenly over the top.
Bake, uncovered, until knife inserted in the center of the cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 15 pieces.
Number of Servings: 15
Recipe submitted by SparkPeople user LINDASMITH1958.
Nutritional Info Amount Per Serving
- Calories: 255.2
- Total Fat: 8.2 g
- Cholesterol: 6.4 mg
- Sodium: 302.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 1.5 g
- Protein: 4.5 g
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