Low fat Pumpkin Cake---by Joanne

Pumpkin Cake—by Joanne

This is an easy, low-fat recipe, posted several years ago on Weight Watchers. I’ve deleted the pecans used in the original recipe, and made some slight changes.

Perfect for the fall, and delicious any time of the year.

15 oz. can of pumpkin
12 oz fat-free evaporated milk
1 egg (or suitable egg substitute)
One half cup of Splenda or sugar substitute
4 tsp pumpkin pie spice (expensive but worth it)
1 package white cake mix, unprepared
One fourth cup of light butter, melted

Preheat oven to 350 F. Spray bottom and sides of a 13x9x2 inch baking pan with cooking spray

Stir together pumpkin, milk, egg substitute, sugar substitute, and pumpkin pie spice until smooth. You can mix by hand or use electric mixer. Sprinkle DRY cake mix over pumpkin mixture, press lightly, and drizzle melted butter over top.

Bake, uncovered, until knife inserted comes out clean, approximately 50-60 minutes. Cool completely. Top with fat-free whipped topping.
16 pieces

For those counting “points” approximately 5 points per serving.