Frosty Pumpkin Gingerbread Cake

Frosty Pumpkin Gingerbread Cake

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Frosty Pumpkin Gingerbread Cake calories by ingredient


This is a lightened version of a Pampered Chef recipe! So yummy! This is a lightened version of a Pampered Chef recipe! So yummy!
Number of Servings: 16


    1 pkg (14.5 oz) Gingerbread Cake & Cookie Mix
    1 Egg
    1.25 cup Water
    1 pkg (3.4 oz) fat free, sugar free Jello pudding, Butterscotch
    .75 cup Nonfat Milk
    1 (15 oz) can Pumpkin
    1 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.

Member Ratings For This Recipe

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    Very Good
    Delicious dessert. - 8/11/19