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Ingredients
- Cake:
- 1 Box (18-19 Oz.) Light yellow cake mix
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- Filling:
- 30 large marshmellows
- 1/4 cup skim milk
- 1 can (16 oz.) pumpkin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 3 cups frozen whipped topping, thawed
Details
Servings 2
Preparation
Step 1
SPECIAL EQUIPMENT - FLAN PANS
Cake: Preheat oven to 350 degrees. Grease two flan pans and line centers with parchment paper. Prepare cake according to package directions adding cake spices. Pour half of the batter into each prepared faln pan. Bake 25-30 minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plate. Allow to cool completely before removing parchment paper.
Filling: Place marshmellows with milk in a 2 quart saucepan. Melt marshmellows over low heat, stirring occasionally. Remove from heat. Add pumpkin, spices and salt, stir to combine. Allow mixture to cool completely. Fold in whipped topping. Fill each faln cake center with pumpkin mixture. Chill before serving. Garnish with additional whipped topping, and crushed pecans.
Approximately 196 calories and 5 grams of fat per serving.
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