posted Sep 28, 2009, 8:06 PM by Natalie Duvall
Natalie Duvall's Easy Peasy (and Low Cal!) Pumpkin Spice Cake
My original plan for this Tuesday's recipe was to post a great scallops recipe by Judi Fennell.  Unfortunately, I forgot to advertise for this in advance!  So, I'm pushing Judi's recipe back till next week.
What you're getting instead is a recipe from me!  If you know me, you know that my strenghts lie in eating, not in cooking.  My husband does most of our food-making.  I do have one or two tricks up my sleeve, most which are simple, low calorie recipes.  Here's one of the simplest, just in time for fall!
I first heard of this recipe from Judy Endy, the owner of my local Curves.  I slightly modified things (added Cool Whip and cinnamon).
1 box spice cake mix (I prefer either Duncan Hines or Betty Crocker -- mainly because these are the only brands my local stores carry)
1 can pumpkin (I usually buy generic, but that's because I'm frugal)  When I first looked for this, I was very confused as to what to buy.  It looks like a can of smooshed pumpkin.  Libby's is the brand name for a popular canned pumpkin (which is next to the generic I buy).
1 (or more) tub(s) of Cool Whip Lite (Lite tastes better than the fat free kind, and only has about 5 calories more)
Cinnamon to taste
Mix dry spice cake mix with pumpkin.  Spread in a 9x13 pan.  Heat to the specifications on the cake mix box.  Check before you remove from the oven (use the good ole toothpick trick), in case you need to add a bit more time to the baking process.
Yes, that's right, the only thing you used from the cake mix is the actual dry mix!
When cool, dump Cool Whip all over the cake.  Sprinkle cinnamon at will!  This goes great with a tall, cold glass of skim milk.
Do be careful, I heard there's currently a pumpkin pie filling shortage.

Since you know what I look like, I'm including the logo of one of my favorite charities (is that an okay thing to say -- favorite charity?).
Come Back Next Tuesday for a scrumptious entree from Judi Fennell!