Pumpkin Dump Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 159.8
  • Total Fat: 5.7 g
  • Cholesterol: 0.1 mg
  • Sodium: 258.5 mg
  • Total Carbs: 28.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Pumpkin Dump Cake calories by ingredient
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Introduction

a low cal alternative to pumpkin pie that is very yummy!
a low cal alternative to pumpkin pie that is very yummy!

Number of Servings: 20

Ingredients

    1 large 29 oz. can of pumpkin- approx. 4 cups
    1 cup splenda for baking
    1 tsp. pumpkin spice
    1 cup of egg substitute
    1 cup unsweetened almond milk

    topping
    1 lemon or yellow cake mix
    1 stick of margarine melted

Directions

mix pumpkin with splenda, egg, pumpkin spices and spread in the bottom of a large glass baking dish that has been sprayed to prevent sticking. Sprinkle the cake mix evenly over the pumpkin, then sprinlke melted butter evenly over. Bake for 1 1/2 hours. Let set to cool, serve with whipped topping if desired.

Serving Size: 2 x 2.5 inches approx.

Number of Servings: 20

Recipe submitted by SparkPeople user LINTPICKER.

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