This Pumpkin Pie Cake is deeeeeelicious!! And it’s only 3 Freestyle points per serving!
About two weeks ago I started seeing pumpkin stuff everywhere. It was still 90 degrees outside! The last thing I was thinking about was fall.
Now we’ve had some cooler weather and I have fall on the brain.
I don’t usually go pumpkin crazy, but I love pumpkin pie. It used to be the only pie that I liked.
When I was a kid I loved pumpkin pie, but hated the crust. I was too young to appreciate a good pie crust.
This Pumpkin Pie Cake is the perfect fall dessert. I love the pumpkin pie layer, mixed with cake and the cool whip.
This cake is easy to make too.
I started out mixing the pumpkin, fat-free evaporated milk, eggs, spices and Splenda. I put it all in a mixing bowl and used a whisk to mix it together.
Next, I got the cake ready. I used a box of Pillsbury sugar-free yellow cake mix and mixed it with 12 oz. of diet Sprite.
If you haven’t made a cake this way, it’s pretty cool. You just need to mix the cake mix and diet Sprite together. No eggs or oil!
The box said to beat the cake mix for 2 minutes, so that’s what I did.
I sprayed a 9×13 baking pan with no-stick cooking spray, then I added the pumpkin pie mixture.
Next I added the cake batter on top of the pumpkin pie layer.
Then it was off to the oven to bake. It took 50 minutes for both layers to cook through.
I let the cake cool for a while before adding the fat-free Cool Whip.
This dessert is so good!!
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Yield: 18 servings (3 Freestyle points per serving)
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- 15 oz. can 100% pure pumpkin
- 12 oz. can fat-free evaporated milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup granulated Splenda
- 1 box Pillsbury sugar-free moist yellow cake
- 12 oz. diet Sprite
- 4 oz. fat-free Cool Whip
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Preheat oven to 350 degrees F.
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In a mixing bowl add the pumpkin, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla extract and granulated Splenda. Whisk together.
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In a second mixing bowl add the cake mix and diet Sprite. Beat for 2 minutes on medium speed.
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Spray a 9×13 baking pan with no-stick cooking spray. Add the pumpkin pie mixture, then add the cake mixture.
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Bake 50 minutes. Let cool, then add the fat-free Cool Whip.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Trina and Tina
September 12, 2019 at 8:10 pmTotally into this!
Erin
October 2, 2019 at 10:26 pmI tried this with a (regular) spice cake mix using diet ginger ale and it was yummy too but of course a couple more points per serving. Wondering if you have ever tried it with the cake layer on the bottom and pumpkin pie layer on top? Not sure if it would soak into the cake layer or not but thought it would be good.
keepingonpoint
October 5, 2019 at 8:38 pmThat sounds yummy! I think the pumpkin would still sink to the bottom, but I haven’t tried it.
Devon R Anderson
November 16, 2020 at 11:48 pmDo you refrigerate after baking?
Barbara Brown
November 15, 2021 at 8:00 amWhere do you find the low calorie Cake Mix?
keepingonpoint
November 15, 2021 at 9:12 pmI find it at the grocery store with the regular cake mix.