Anita's Tried & True Heart Healthy Recipes

Pumpkin Layer Cake

Adapted from
12 servings

Batter: 1 c egg whites, slightly beaten 
18 1/4 ozs yellow cake mix Frosting: 
3 tsps pumpkin pie spice 1 1/2 ozs Dream Whip whipped topping mix 
1 c canned pumpkin 1/4 c powdered sugar 
1/2 c water 1/4 tsp cinnamon 
1 tbsp olive oil 1/4 c candy corn 
Preheat oven to 350. Prepare two nine inch round cake pans with cooking spray and flour; set aside. To prepare batter, combine cake mix, pumpkin pie spice, pumpkin, water, oil, and egg whites in a mixing bowl. Mix well. Pour evenly into prepared pans. Bake for 35 minutes. Cool. To prepare frosting, prepare whipped topping mix according to package directions. Add powdered sugar and cinnamon. Beat until stiff. Place one cake layer, top side down, on serving plate; spread with 3/4 cup frosting. Top with remaining cake layer, top side up. Spread sides and top with remaining frosting. Arrange candy corn on top. Refrigerate 30 minutes before serving.
Nutritional Analysis per serving (12 servings total)
Calories 242   %CFF 19 %
Total Fat 5 g   Saturated Fat 1 mg
Protein 4 g   Cholesterol 0 g
Carbohydrates 44 g   Sodium 332 mg
Sugars 26 g   Fiber 0.9 g
5.1 WW Points
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