- Total Time
Take a break from traditional pumpkin pie and complete your Thanksgiving meal with this scrumptious pecan-topped pumpkin cake.
cooking spray1 spray(s)
canned pumpkin15 oz
fat free evaporated milk12 oz
regular liquid egg substitute¼ cup(s)
pumpkin pie spice4 tsp
unprepared white cake mix18 ¼ oz
unsalted pecan halves½ cup(s), chopped, chopped
reduced-calorie margarine¼ cup(s), melted
- Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.
- 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.
- Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.