Anita's Tried & True Heart Healthy Recipes

Pumpkin Crunch Cake

Adapted from
12 servings

18 1/4 ozs yellow cake mix 1 tsp pumpkin pie spice 
1 2/3 c pumpkin pie mix 1/4 c coconut 
2 whole eggs, slightly beaten 1/4 c walnuts, chopped 
1 tbsp olive oil 3 tbsps light margarine, cold 
Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray and flour; set aside. In a mixing bowl, combine three cups cake mix, pumpkin pie mix, eggs, oil, and pumpkin pie spice. Mix until well blended. Spread into prepared pan. In another mixing bowl, combine remaining cake mix, coconut and walnuts. Cut in margarine with pastry blender. Mix until crumbly. Sprinkle over moistened cake batter. Bake for 35 minutes.
Nutritional Analysis per serving (12 servings total)
Calories 276   %CFF 31 %
Total Fat 10 g   Saturated Fat 2 mg
Protein 4 g   Cholesterol 31 g
Carbohydrates 44 g   Sodium 376 mg
Sugars 28 g   Fiber 2 g
6.0 WW Points
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Rated by 2 users (4.0)

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