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Ingredients
- cooking spray
- 15 ounces canned pumpkin
- 12 ounces fat-free evaporated milk
- 1/4 cup fat-free egg substitute
- 1/2 cup sugar
- 4 teaspoons pumpkin pie spice
- 1 unprepared white cake mix (18 1/4 oz)
- 1/2 cup chopped pecans
- 1/4 cup reduced-calorie margine, melted
Details
Servings 16
Preparation time 15mins
Cooking time 75mins
Preparation
Step 1
Preheat oven to 350 degrees. Coat bottom and sides of a 9 x 13 pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl 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.
Bake, uncovered, until knife inserted in center of cake comes out clean, abut 50 to 60 minutes. Cool completely before slicing into 16 pieces.
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