This is a surprisingly good dessert. It is an old recipe but adapted to be lower in calories. It was the most popular dessert at a recent party and everyone asked for the recipe.

  • 1 box (18 ounces) yellow cake mix
  • 1/2 cup butter or margarine, melted
  • 1 egg
  • 1 can (30 ounces) mashed pure pumpkin
  • 1 cup Splenda or sugar
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice*
  • 2 eggs
  • 2/3 cup fat-free milk or fat-free evaporated milk
  • 1/4 cup butter or margarine, melted
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Preheat oven to 325 degrees. Butter a 9 x 13 inch baking pan. In a medium bowl, combine yellow cake mix, 1/2 cup melted butter and 1 egg. Beat just until mixed. Mixture should be slightly crumbly. Remove 1 cup of the batter and set aside. Press remaining batter evenly into bottom of baking pan. Set aside. In a medium bowl, combine canned pumpkin, Splenda, salt, pumpkin pie spice, 2 eggs, and milk. Beat until smooth. Spoon mixture over the cake batter in the pan. Spoon reserved batter on top of the pumpkin layer.

In a small bowl, combine 1/4 cup melted butter, sugar, and cinnamon. Drizzle on top.

Bake for 60 - 70 minutes or until set.

Serve warm with whipped cream, frozen ice cream or yogurt.

*In place of 1 teaspoon pumpkin pie spice, use ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger.

Serves 20

  • Calories 210
  • Fat, gm. 10
  • Protein, gm. 2
  • Carbs, gm. 28
  • Cholesterol, mg. 45
  • Fiber, gm. 1.3

Donna L. Weihofen, R.D., M.S. Nutritionist, University of Wisconsin Hospital & Clinics