461 Fewer Calories
47g Less Fat
Prep Time: 10 min
Cook Time: 50 min
1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
1 (12-ounce) can fat-free evaporated milk
3/4 cup sugar
1 teaspoon ground cinnamon
2 eggs whites
1 large egg
1 (16-ounce) package sugar-free yellow cake mix
1/2 cup chopped pecans
4 tablespoons cold butter, cut into small pieces
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray.
Whisk the pumpkin puree, evaporated milk, sugar, and cinnamon in a large bowl until well mixed. Add the egg whites and egg, whisking until well blended.
Scrape the batter into the baking dish. Sprinkle the cake mix evenly over the batter to cover completely. Scatter the nuts and butter pieces over top.
Bake, uncovered, until a toothpick inserted in the center comes out with a few moist crumbs attached, 45 – 50 minutes. Cool on a wire rack.
Original recipe courtesy Paula Deen: Aunt Trina’s Holiday Pumpkin Crunch
Nutritional Information: Per Serving: (1/16 of cake) 252 Cal; 5 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 42 g Carb; 2 g Fiber; 13 g Sugar; 125 mg Calcium; 1 mg Iron; 257 mg Sodium; 22 mg Cholesterol
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!