Easy Low Fat Pumpkin Sheet Cake

By [e-mail]

Ingredients

• 1 15.25 box spice cake mix
• 1 15-ounce can pure pumpkin (not pumpkin pie mix)
• 1/2 cup water
• 1 1.4 box pumpkin spice instant pudding
• 1 cup light almond milk OR 1 1/4 cup skim milk
• 1 8-ounce container fat free cool whip
• Optional: Fall sprinkles and gingersnap crumbs

Details

Servings 8
Adapted from keepitsweetdesserts.com

Preparation

Step 1

Pre-heat oven to 350 degrees; spray a 9×13 baking dish with non-stick cooking spray and set aside
In a large bowl, stir together cake mix, pumpkin and water until combined
Spread into baking dish and bake 25-30 minutes or until a knife comes out clean from the center
Set cake aside to cool and prepare frosting
In a large bowl, whisk together pudding mix and milk for two minutes
Fold in cool whip just until combined
Spread frosting over cake and serve; store leftovers in refrigerator up to 3 days