Pumpkin Gooey Butter Cake (Reduced Calorie)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 269.8
  • Total Fat: 13.0 g
  • Cholesterol: 49.2 mg
  • Sodium: 301.0 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.7 g

View full nutritional breakdown of Pumpkin Gooey Butter Cake (Reduced Calorie) calories by ingredient
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Introduction

There are several variations to Gooey Butter Cake on razzledazzlerecipes.com. I got this pumkin version from their website, but customized it a bit to make a lighter version. There are several variations to Gooey Butter Cake on razzledazzlerecipes.com. I got this pumkin version from their website, but customized it a bit to make a lighter version.
Number of Servings: 20

Ingredients

    1 box yellow cake mix (lowest calorie available)
    1 egg
    1 stick Smart Balance 50/50 stick spread (melted)

    Topping:
    1 (8 oz.) light cream cheese softened (I'd like to try it with 1/2 light cream cheese, and 1/2 no fat cream cheese)
    3 eggs
    1 t. vanilla extract
    2 c. powdered sugar
    1 stick Smart Balance 50/50 stick spread (melted)
    1 can pumpkin
    1 t. cinnamon
    1/2 t. nutmeg
    1/2 t. cloves
    1/2 t. ginger

Directions

Preheat oven to 350. Grease a 13x9 pan. In a bowl blend the cake mix, egg and butter. Mix well. Pat into the bottom of 13x9 pan. Using an electric mixer beat the cream cheese and pumpkin together until smooth. Add the eggs and vanilla. Pour in the powdered sugar and spices and beat well. Slowly add the butter and mix well. Pour topping over the dough, and spread evenly. Bake 40 minutes. (Do not overbake. You want the center to be gooey.)

Number of Servings: 20

Recipe submitted by SparkPeople user SRWOODSY.

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