Praline Pumpkin Cake

Serves: 16
WW Points: 5

1 serving cooking spray
= (5 one-second sprays per serving)
15 ounces canned pumpkin
12 ounces fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 teaspoons pumpkin pie spice
18 1/4 ounces unprepared white cake mix - (1 pkg)
1/2 cup pecan halves -- chopped
1/4 cup reduced-calorie margarine -- melted

Preheat oven to 350 degrees. Coat bottom and sides of a 13- by 9- by 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.

Nutritional Analysis: 86 Calories; 4g Fat (38.4% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Source: Weight Watchers, provided by

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