praline pumpkin cake

POINTS per serving: 5


Serves: 16:

Take a break from traditional pumpkin pie and complete your Thanksgiving meal with this scrumptious pecan-topped pumpkin cake

Prep Time: 15 min Cook Time: 60 min Level of Difficulty: Easy


1 serving(s) cooking spray (5 one second sprays), or enough to coat pan

15 oz canned pumpkin

12 oz fat-free evaporated milk

cup(s) fat-free egg substitute

cup(s) sugar

4 tsp pumpkin pie spice

18 oz unprepared white cake mix, 1 package

cup(s) pecan halves, chopped

cup(s) reduced-calorie margarine, melted



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


Stir together pumpkin, milk, egg substitute, sugar and pumpkin pie spice 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 of cake.


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