- 8
4.4/5
(16 Votes)
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
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