Cinnamon Pumpkin Torte

Submitted by: Paulette Emberley
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Difficulty: Easy
Prep Time: Ten Minutes
Total Time: More than 1 hour

Non-stick cooking spray
1 pkg (18.25 oz) low-fat yellow cake mix
1/4 cup low-fat margarine, melted
1 egg, slightly beaten (or 1/4 cup egg substitute)
1 can (30 oz) pre-spiced pumpkin pie mix
2 eggs, beaten (or 1 cup egg substitute)
2/3 cup canned, evaporated skim milk
2 tbsp sugar
1 tsp cinnamon
Preheat oven to 350°F. Coat a 9" x 13" cake pan with cooking spray. Set aside 1 cup of yellow cake mix. Mix margarine and one egg and add to remaining cake mix. Slightly press dry mixture into bottom of pan to form a crust. Combine pumpkin pie mix, two remaining eggs, and evaporated skim milk. Pour over prepared bottom crust. Mix the 1/8 cup reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling. Bake 45 to 55 minutes, or until filling is set. Makes 24 servings.


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