Saturday, January 2, 2010

Praline-Pumpkin Cake


Praline-Pumpkin Cake
(This is a weight watchers recipe that is really good! Why else would I include it.. of course when I made it I added real butter.)
POINTS: 6 just in case you were wondering Makes 16 Servings

1 spray(s) cooking spray
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup(s) fat-free egg substitute
1/2 cup(s) sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix
1/2 cup(s) pecan halves, chopped
1/4 cup(s) reduced-calorie margarine, melted

Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.

Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.

Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

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