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Pumpkin Pie Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Yield: 18 servings (3 Freestyle points per serving)

Course: Dessert
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl add the pumpkin, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla extract and granulated Splenda. Whisk together.

  3. In a second mixing bowl add the cake mix and diet Sprite. Beat for 2 minutes on medium speed.

  4. Spray a 9x13 baking pan with no-stick cooking spray. Add the pumpkin pie mixture, then add the cake mixture.

  5. Bake 50 minutes. Let cool, then add the fat-free Cool Whip.