Revised Pumpkin Struesel Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 175.5
  • Total Fat: 5.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 294.9 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Revised Pumpkin Struesel Cake calories by ingredient


Introduction

this is my version of the WW low point pumpkin cake. I've added a streusel filling of walnuts and Splenda brown sugar. this is my version of the WW low point pumpkin cake. I've added a streusel filling of walnuts and Splenda brown sugar.
Number of Servings: 12

Ingredients

    1 Pkg Pillsbury Yellow or Spice cake mix
    1/4 cup Egg Beaters
    1/5 cup no sugar added apple sauce
    1/4 cup lowfat milk
    pumpkin pie spice
    1/4 Splenda brown sugar blend
    1/4 cup chopped walnuts

Directions

Mix together mix, egg beaters, apple sauce, milk and pumpkin pie spice until well blended. Pour half batter into greased bundt pan. Mix splenda with nuts and spread over batter. Spread rest of batter over streusel. Bake at 350 for 40 mins

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LYNN323.