Pumpkin Pie Cake
This Pumpkin Pie Cake is deeeeeelicious!! And it’s only 3 points per serving!
It’s the perfect addition to any Thanksgiving dinner. Nobody will ever guess it’s Weight Watchers friendly.
This cake is easy to make but looks fancy.
The Ingredients
Pumpkin: Adds moisture, fiber, and natural sweetness while being low in calories.
Eggs: Using eggs ensures your pumpkin layer isn’t watery or unstable, so you get that nice cake + pie fusion effect.
Fat-Free Evaporated Milk: This helps to keep the recipe a bit lighter without sacrificing texture.
Pumpkin Pie Spice & Cinnamon: These spices help to create that delicious pumpkin pie flavor.
Vanilla Extract: Vanilla enhances the other flavors and ties everything together.
Sugar-Free Cake Mix: This helps to keep the dessert light and only 3 points per serving.
Sweetener: Instead of using sugar, I used this to keep the dessert light.
Diet Sprite: Adding this to the cake mix eliminates the need for oil and eggs. The carbonation helps the cake rise and creates a lighter texture.
Fat-Free Cool Whip: Topping your dessert with something light rather than full-fat whipped cream keeps it looking and tasting indulgent while slightly reducing richness/fat content.
How to Make a Pumpkin Pie Cake
I started out mixing the pumpkin, fat-free evaporated milk, eggs, spices and Splenda. I put it all in a mixing bowl and used a whisk to mix it together.
Next, I got the cake ready. I used a box of Pillsbury sugar-free yellow cake mix and mixed it with 12 oz. of diet Sprite.
The box said to beat the cake mix for 2 minutes, so that’s what I did.
I sprayed a 9×13 baking pan with no-stick cooking spray, then I added the pumpkin pie mixture.
Next I added the cake batter on top of the pumpkin pie layer.
Then it was off to the oven to bake. It took 50 minutes for both layers to cook through.
I let the cake cool for a while before adding the fat-free Cool Whip.
This dessert is so good!!
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Pumpkin Pie Cake
Ingredients
- 15 oz. can 100% pure pumpkin
- 12 oz. can fat-free evaporated milk
- 2 eggs
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup granulated Splenda
- 1 box Pillsbury sugar-free moist yellow cake
- 12 oz. diet Sprite
- 4 oz. fat-free Cool Whip
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl add the pumpkin, evaporated milk, eggs, pumpkin pie spice, cinnamon, vanilla extract and granulated Splenda. Whisk together.
- In a second mixing bowl add the cake mix and diet Sprite. Beat for 2 minutes on medium speed.
- Spray a 9×13 baking pan with no-stick cooking spray. Add the pumpkin pie mixture, then add the cake mixture.
- Bake 50 minutes. Let cool, then add the fat-free Cool Whip.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
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Totally into this!
I tried this with a (regular) spice cake mix using diet ginger ale and it was yummy too but of course a couple more points per serving. Wondering if you have ever tried it with the cake layer on the bottom and pumpkin pie layer on top? Not sure if it would soak into the cake layer or not but thought it would be good.
That sounds yummy! I think the pumpkin would still sink to the bottom, but I haven’t tried it.
Do you refrigerate after baking?
Where do you find the low calorie Cake Mix?
I find it at the grocery store with the regular cake mix.