Pumpkin Crunch Lite

This lite version of pumpkin crunch cake is made with evaporated milk, granular sucrose sweetener, and sugar-free yellow cake mix.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 447 Calories

Ingredients

• 3 eggs
• 1 cup butter, melted
• ¼ teaspoon ground cinnamon
• 1 (12 fluid ounce) can evaporated milk
• 1 cup chopped nuts
• 1 (15 ounce) can plain pumpkin puree
• ¾ cup granular sucrolose sweetener (such as Splenda®), or more to taste
• 1 (18.25 ounce) package sugar-free yellow cake mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Step 2

Mix pumpkin puree, evaporated milk, eggs, granular sweetener, and cinnamon together in a large bowl. Pour into the baking pan.

Step 3

Sift dry cake mix over pumpkin mixture. Sprinkle nuts on top; press down lightly. Spoon melted butter evenly over nuts.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan, 10 to 15 minutes. Invert onto a serving platter and peel off parchment paper.