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Pumpkin Pie Cake
Looking for a new favorite fall staple? Moist, fluffy, and full of delicious fall ingredients, there is nothing more comforting than a slice of pumpkin cake with a cup of coffee or tea. And it's healthy too!
TOTAL TIME
45 mins
COURSE
Dessert
CUISINE
American
SERVINGS
24
EQUIPMENT
-
Oven
-
Mixer
INGREDIENTS
-
1 pkg. 18.5 oz Yellow Cake Mix, dry
-
1/3 cup Applesauce, natural and unsweetened
-
1/2 cup fat free Greek Yogurt plain and unsweetened
-
1/2 cup egg substitute
-
1/4 cup cold brewed coffee
-
1/4 cup Almond Milk, unsweetened
-
1 15 oz. can of Pumpkin puree
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1 T. Pumpkin Pie Spice (or combine 1 T. Cinnamon, 1/2 t. nutmeg, 1/4 t. ginger, and a dash of cloves)
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Vegetable oil spray
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1 T. Whipped Topping, fat-free per serving
INSTRUCTIONS
- Combine dry cake mix and all ingredients above in order.
- Blend for 1 minute to combine and then beat for 2 minutes on medium speed until well blended.
- Spray a 13″ x 9″ cake pan with vegetable spray and pour batter into pan.
- Bake at 350* for 30-35 minutes or until edges appear done and toothpick inserted into the center comes out almost clean. [Do not over bake.]
- Cool on wire rack; serve with 1 T Fat Free whipped topping sprinkled with a bit of cinnamon for garnish.
NOTES
Profile Exchange: 1 and 1/2 starch
KEYWORD
Pumpkin Spice, Healthy Dessert
