Praline Pumpkin Cake
Ingredients:
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
white cake mix (not prepared)
1/2 cup chopped pecans
1/4 cup reduced-calorie margarine, melted
Preheat oven to 350. Coat bottom and sides of a 13 X 9 X 2 baking pan with cooking spray.
Stir pumpkin, milk, egg substitute, sugar, and pumpkin pie spice together 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 50-60 min.
Cool completely before slicing.
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