Praline Pumpkin Cake
11
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 16 • Difficulté: Facile
Take a break from traditional pumpkin pie with this scrumptious pecan-topped pumpkin cake.
Ingrédients
Canned pumpkin
15 oz
Fat free evaporated milk
12 oz
Liquid egg substitute
¼ cup(s)
Sugar
½ cup(s)
Pumpkin pie spice
4 tsp(s)
Unprepared white cake mix
18¼ oz, 1 package
Unsalted pecan halves
½ cup(s), chopped, chopped
Reduced-calorie margarine
¼ cup(s), melted
Instructions
1
Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
2
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.
3
Bake, uncovered, until knife inserted in centre of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.
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