praline pumpkin cake

[Guest guest]

praline pumpkin cake

 

Prep Time | 15 min.

Cook Time | 60 min.

Level of Difficulty | Easy

 

Take a break from traditional pumpkin pie and complete

your Thanksgiving meal with this scrumptious

pecan-topped pumpkin cake.

 

 

Ingredients

 

 

 

1 serving(s) cooking spray (5 one second sprays), or

enough to coat pan

15 oz canned pumpkin

12 oz fat-free evaporated milk

1/4 cup(s) fat-free egg substitute

1/2 cup(s) sugar

4 tsp pumpkin pie spice

18 1/4 oz unprepared white cake mix, 1 package

1/2 cup(s) pecan halves, chopped

1/4 cup(s) reduced-calorie margarine, melted

 

 

 

Instructions

 

 

 

Preheat oven to 350°F. 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.

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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