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Photo of Praline Pumpkin Cake by WW

Praline Pumpkin Cake

11
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
16
Difficulty
Easy
Take a break from traditional pumpkin pie with this scrumptious pecan-topped pumpkin cake.

Ingredients

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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