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Pumpkin Crumble Cake
Ready in: 1-2 hrs 
Difficulty: 3/5
INGREDIENTS:
2 cups pumpkin puree
1 can (12 ounce size) evaporated milk
4 eggs
1 1/2 cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 package (18.25 ounce size) yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 container (8-ounce size) frozen whipped topping
DIRECTIONS:
Preheat oven to 350 degrees. Spray one 9-inch-by-13-inch baking pan with nonfat cooking spray.
Combine the pumpkin puree, evaporated milk, egg substitute, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted reduced fat margarine all over the top.
Bake at 350 degrees for about 1 hour but no longer than one hour and 20 minutes. Top cooled cake with fat-free whipped topping when ready to serve.
NUTRITION:
This Pumpkin Crumble Cake recipe from CDKitchen serves/makes 6
Recipe ID: 52826
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