Praline-Pumpkin Cake
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
Introduction
Delicious low WW point cake! Delicious low WW point cake!Number of Servings: 15
Ingredients
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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
Directions
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.
Member Ratings For This Recipe
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