LIGHTENED PUMPKIN PUDDING CAKE
Indulge in the cozy fall flavors without overloading on calories with this Lightened Pumpkin Pudding Cake! đ⨠This dessert is everything you love about Thanksgivingâwarm, spiced pumpkin goodnessâbut with a lighter twist. I swapped whole eggs for fluffy egg whites, used evaporated skim milk instead of whole milk, and pared down the cake mix to a single layer. I even cut back on the pecans and skipped the butter, but donât worryâitâs still creamy, dreamy, and downright delicious. Whether serving it at your holiday feast or whipping it up for a sweet treat anytime, this lightened-up dessert proves you can have your cake and eat it, too!
Equipment
- 9×13 inch baking pan
- electric mixer
Ingredients
- 1 29-ounce can pureed pumpkin
- 8 egg whites
- 1 12-ounce can evaporated skim milk
- ž cup sugar or sugar substitute equivalent
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- Âź teaspoon ground nutmeg
- 9 ounces of yellow cake mix you may need to buy the 15-ounce and weigh on a food scale or measure about 1 1/3 cups
- ½ cup chopped pecans
- For the glaze:
- ž cup light brown sugar
- Âź cup hot water
- Nonstick cooking spray
Instructions
- Preheat the oven to 325°F. Lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large mixing bowl, beat the pumpkin puree and egg whites with an electric mixer on medium speed.
- Add the evaporated milk, sugar, cinnamon, ginger, cloves, and nutmeg and beat until smooth. Transfer the mixture to the prepared baking pan.
- Sprinkle the dry cake mix evenly over the batter. Sprinkle the pecans over the cake mix layer.
- In a small bowl, mix the brown sugar and hot water together. Drizzle over the pecan layer.
- Cover with aluminum foil and bake for one hour. Remove the foil and continue baking for another 15 minutes.
- Let sit for an hour at room temperature before serving or placing in the refrigerator. Cut into 16 squares and serve chilled or room temperature.
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