Photo of Praline-pumpkin cake by WW

Praline-pumpkin cake

PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
Take a break from traditional pumpkin pie and complete your Thanksgiving meal with this scrumptious pecan-topped pumpkin cake. It's satisfying and delicious, yet lightened up by using fat-free evaporated milk, egg substitute, and reduced-calorie margarine. You won't be able to taste the difference thanks to the canned pumpkin, pumpkin pie spice, and store-bought white cake mix, which significantly cuts down on the prep time and ingredient list. It's all the pleasure of indulging in a delicious cake without that uncomfortable feeling of heaviness after. You'll just love having this gorgeous-looking cake recipe on hand to finish off any holiday party.


Cooking spray

1 spray(s)

Canned pumpkin puree

15 oz

Fat free evaporated milk

12 oz

Regular liquid egg substitute

¼ cup(s)


½ cup(s)

Pumpkin pie spice

4 tsp

Unprepared white cake mix

18¼ oz

Unsalted pecan halves

½ cup(s), chopped, chopped

Reduced-calorie margarine

¼ cup(s), melted


  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 center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.