Praline-Pumpkin Cake

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Praline-Pumpkin Cake calories by ingredient
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Delicious low WW point cake! Delicious low WW point cake!
Number of Servings: 15


    Pumpkin - 15 oz can
    Fat free evaporated milk - 12 oz can
    Fat free egg substitute - 1/4 cup
    Splenda for Baking - 1/2 cup
    Pumpkin Pie Spice - 4 tsp
    White cake mix - 18 1/4 oz
    Pecan halves - 1/2 cup
    Margarine, 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.

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Member Ratings For This Recipe

  • My new favorite pumpkin recipe! and I used 1/2 box of prepared cake mix which is 5 points and when you divide the cake into 16 servings it isn't much at all. I also used splenda brown sugar blend. DELISH!!! what more can I say. - 11/17/08

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