Pumpkin Pie Cake

Pumpkin Pie Cake

Click Here for Downloadable Version of this Recipe

Number of Servings:24
Serving Size: 2″ square pieces


  • 1 pkg. 18.5 oz Yellow Cake MIx, dry
  • 1/3 cup Applesauce, natural and unsweetened
  • 1/2 cup fat free Greek Yogurt plain and unsweetened
  • 1/2 cup egg substitute
  • 1/4 cup cold brewed coffee
  • 1/4 cup Almond Milk, unsweetened
  • 1 15 oz. can of Pumpkin puree
  • 1 T. Pumpkin Pie Spice (or combine 1 T. Cinnamon, 1/2 t. nutmeg, 1/4 t. ginger, and a dash of cloves)
  • Vegetable oil spray
  • 1 T. Whipped Topping, fat-free per serving


  1. Combine dry cake mix and all ingredients above in order.
  2. Blend for 1 minute to combine and then beat for 2 minutes on medium speed until well blended.
  3. Spray a 13″ x 9″ cake pan with vegetable spray and pour batter into pan.
  4. Bake at 350* for 30-35 minutes or until edges appear done and toothpick inserted into the center comes out almost clean. [Do not over bake.]
  5. Cool on wire rack; serve with 1 T Fat Free whipped topping sprinkled with a bit of cinnamon for garnish.

Profile Exchange: 1 and 1/2 starch

Photo courtesy of: Averie Cooks