| 1 pkg. (18 1/4oz.) | Reduced fat Yellow Cake Mix | | 1 pkg. (10 oz.) | Instant Sugarfree Butterscotch Pudding mix | | 1 cup | cooked or canned pumpkin | | Egg beaters=4eggs | Egg substitute | | 1/4 cup | water | | 1/4 cup | vegetable oil | | 1 1/2 tsp. | pumpkin pie spice | | Fat Free Cool Whip |
| | In mixing bowl, combine the first seven ingredients. Beat on low speed for 2 minutes. Transfer to a 10 inch fluted tube pan coated with nonstick cooking spray.
Bake at 350 degrees for 35 - 40 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Garnish each slice with Cool Whip.
Exchanges: 2 starch 1/2 Fat
Serving size: 1/16 recipe; Calories, 194; Sodium 340 mg; Cholesterol, trace; Carbohydrate, 32 gr; Protein, 4 mg; Fat, 6 gm; Fiber, 1 gm. |
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