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Pumpkin Pie Cake

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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!
Delicious and Sweet Pumpkin Pie Cake
45 mins
  • Oven
  • Mixer
  • 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
  • 1 T. Pumpkin Pie Spice (or combine 1 T. Cinnamon, 1/2 t. nutmeg, 1/4 t. ginger, and a dash of cloves)
  • Vegetable oil spray
  • 1 T. Whipped Topping, fat-free per serving
  1. Combine dry cake mix and all ingredients above in order.
  2. Blend for 1 minute to combine and then beat for 2 minutes on medium speed until well blended.
  3. Spray a 13″ x 9″ cake pan with vegetable spray and pour batter into pan.
  4. 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.]
  5. Cool on wire rack; serve with 1 T Fat Free whipped topping sprinkled with a bit of cinnamon for garnish.

Profile Exchange: 1 and 1/2 starch

Pumpkin Spice, Healthy Dessert

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