PUMPKIN CAKE
1 can (29 oz.) pumpkin puree
1½ c. fat-free milk
¾ c. fat-free dry milk
6 egg whites
¾ c. sugar
1½ tsp. cinnamon
1½ tsp. ground allspice
1 pkg. (9 oz. Jiffy brand!) yellow cake mix
1/3 c. brown sugar (I don't pack it)
¼ c. butter
¾ c. chopped walnuts (optional)
Preheat oven to 350ยบ. Coat a 13x9" pan with non-stick spray.
In a large bowl, using an electric mixer, beat pumpkin, milk, and dry milk until smooth. Beat in egg whites, sugar, cinnamon, and allspice. Pour into the prepared baking dish.
In a medium bowl, combine cake mix and brown sugar. Using a fork or pastry blender, cut in butter until crumbly. Sprinkle evenly over pumpkin mixture. Sprinkle with walnuts, if using.
Cover with foil and bake 45 minutes. Remove foil and bake 15-20 minutes longer, or until golden brown and a wooden pick inserted in center comes out clean. Cool completely in pan before cutting.
16 servings
Per serving: 188 cal., 5 g protein, 33 g carbohydrates, 5 g fat, 2 g fiber
1 can (29 oz.) pumpkin puree
1½ c. fat-free milk
¾ c. fat-free dry milk
6 egg whites
¾ c. sugar
1½ tsp. cinnamon
1½ tsp. ground allspice
1 pkg. (9 oz. Jiffy brand!) yellow cake mix
1/3 c. brown sugar (I don't pack it)
¼ c. butter
¾ c. chopped walnuts (optional)
Preheat oven to 350ยบ. Coat a 13x9" pan with non-stick spray.
In a large bowl, using an electric mixer, beat pumpkin, milk, and dry milk until smooth. Beat in egg whites, sugar, cinnamon, and allspice. Pour into the prepared baking dish.
In a medium bowl, combine cake mix and brown sugar. Using a fork or pastry blender, cut in butter until crumbly. Sprinkle evenly over pumpkin mixture. Sprinkle with walnuts, if using.
Cover with foil and bake 45 minutes. Remove foil and bake 15-20 minutes longer, or until golden brown and a wooden pick inserted in center comes out clean. Cool completely in pan before cutting.
16 servings
Per serving: 188 cal., 5 g protein, 33 g carbohydrates, 5 g fat, 2 g fiber
1 comment:
Ahhhhh yes, FINALLY last week I was able to find pumpkin in the stores...I've literally looked all year long but because of the horrible crop last year, NOT ONE grocery store in town carried canned pumpkin. So I took the one and ONLY can they had, and went back a few days later and they had more, so I bought two more. Pumpkin is so good for you and so full of fiber. Your recipe sounds wonderful and actually pretty healthy stats. My favorite lately (now that theres pumpkin) is ONE box of spice cake dry mix, and one 15 oz can of pumpkin. Thats it, just put it in the mixer til smooth and it makes 22 cupcakes (spray the pan with PAM)...350 for 10 - 15 minutes...only fill the tins about 1/2 full. But they are only ONE point with WW. And they're wonderful. Cream cheese frosting would be lovely too, but we won't even think about that! :-)
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