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Pumpkin Pie Cake
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Serves/Makes:15 servings

  • Crust:
  • 1 box yellow cake mix
  • 1 egg
  • 4 oz (112 grm). fat free cream cheese
  • Filling:
  • 1 large can (29 oz (812 grm).) pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 1 egg white
  • 1-1/2 tsp (7 ml). pumpkin pie spice
  • 1/2 cup (125 ml) packed brown sugar
  • Topping:
  • 2 tbsp (30 ml) light margarine
  • 1/2 cup (125 ml) sugar
  • 6 tbsp (90 ml) chopped walnuts
  • Preheat oven to 350 degrees (175 C.).
  • Spray 13 x 9 inch baking pan with vegetable oil spray.
  • To make crust:
  • Remove 1 cup (225 ml) cake mix; set aside.
  • In large bowl, combine 1 egg, cake mix(minus 1 cup) and cream cheese.
  • Mix with fork until crumbly.
  • Press into bottom of prepared pan; set aside.
  • To make filling:
  • In medium bowl, combine pumpkin, 2 whole eggs, 1 egg white, spice and brown sugar.
  • Mix well; spread over crust layer in pan.
  • To make topping:
  • In medium bowl, combine reserved cup of cake mix, margarine, cup sugar and walnuts.
  • Mix until crumbly; sprinkle over top of pumpkin mixture in pan.
  • Bake 50-60 minutes.

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