Anita's Tried & True Heart Healthy Recipes

Pumpkin Frosted Dream Cake

Adapted from
12 servings

Batter: 1 1/2 ozs Dream Whip whipped topping mix, dry 
18 1/4 ozs spice cake mix 3 ozs butterscotch pudding mix 
1 1/2 ozs Dream Whip whipped topping mix 1/2 c fat-free milk 
1 c fat-free milk 1 c canned pumpkin 
1 c egg whites, slightly beaten 1/4 c walnuts, chopped 
1 tbsp olive oil Frosting: 
Pumpkin Frosting: 1 1/2 ozs Dream Whip whipped topping mix 
Preheat oven to 350. Prepare two 9" cake pans with cooking spray and flour; set aside. In a mixing bowl, combine cake mix, one and half ounces whipped topping mix, one cup milk, egg whites, and oil. Mix until moistened. Pour evenly into prepared pans. Bake for 30 minutes. Meanwhile, to prepare pumpkin frosting, combine another one and half ounces whipped topping mix, pudding mix, and remaining milk. Mix slowly until well blended. Then, beat again for eight minutes or until soft peaks form. Fold in pumpkin in carefully. Split cooled cake layers and frost each layer with pumpkin frosting. Stack layers on serving plate. Prepare remaining one and half ounces whipped topping mix according to package directions. Frost sides of cake. Sprinkle walnuts over top.
Nutritional Analysis per serving (12 servings total)
Calories 253   %CFF 22 %
Total Fat 6 g   Saturated Fat 1 mg
Protein 5 g   Cholesterol 0.6 g
Carbohydrates 53 g   Sodium 443 mg
Sugars 32 g   Fiber 1 g

5.4 WW Points
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