Pumpkin Spice Cake

A family friend who is on WeightWatchers told us about this idea that she learned while attending one of her WeightWatchers meetings; it's mixing pumpkin puree and boxed spice cake mix together, achieving a low-fat cake because you’re not using eggs, milk or oil.  It’s only 4 WeightWathcers points for a 2x2 inch square.

Now the method for making this cake may sound weird, (since all that's used is a 15 oz. can of pumpkin puree and 1 boxed spice cake mix) and you may be a bit skeptic as we
were when we first heard about this cake, but let us tell you, the end result is absolutely delicious and super moist. It was a total shock to us.   We knew for sure that we had to try this out to see for ourselves as to how this cake tastes.

1 box Spice Cake Mix

1 15 oz. canned pumpkin puree

Look to the directions on the box for the oven temperature.

Mix together in a medium sized bowl, the cake mix and pumpkin puree using an electric mixer on medium speed just until combined. Spray your desired baking dish with non-stick cooking spray, and then pour the batter into the dish (we used a 13x9 baking dish). Follow the guidelines on the box for length of time to bake.

Voila!

The result is a wonderful fast, easy and delicious cake. Perfect for when you need to make a last minute dessert  If you want, you could dust the top of the cake with powdered sugar, or if you're in WeightWatchers, you could put a dollop of cool whip (which has zero points!) or you can do what we did and make a Cinnamon Mascarpone Icing and spread it on the cake.  

~ Enjoy ~