Name: Weight Watchers Lightened Up Pumpkin Poke Cake
Prep time: 5 min
Cook time: 22 min
Total time: 2 h 27 min
Yield: 20
Cuisine: American
Ingredients: 8 oz. lite cool whipped topping, thawed; 1 (1 oz.) Sugar-free Jell-O vanilla pudding; 1 cup skim milk; Smucker’s sugar-free caramel sauce. For extra points.; We need 1 ( 16 oz.) box of Pillsbury sugar-free yellow cake mix or Betty Crocker's yellow cake mix; 1 (15 oz.) can of 100% pure pumpkin puree; 1 and 1/2 tsp pumpkin pie spice; 6 Tbsp Smucker's sugar-free caramel syrup

ADVERTISING

This Lightened Up Pumpkin Poke Cake is an all-time fall favorite at my house! This delicious pumpkin cake is drenched in a completely sugar-free caramel sauce, and topped with a layer of whipped cream! It’s sure to satisfy any sweet tooth!

Weight Watchers Lightened Up Pumpkin Poke Cake

Servings: Makes 20 slices

5 Points® per slice

ADVERTISING

HOW DO I MAKE MY LIGHTENED-UP PUMPKIN POKE CAKE?

1. Preheat the oven to 350 degrees and spray a 9×13 baking pan with non-stick cooking spray.

2. In a large mixing bowl, mix the dry cake mix, pumpkin pie spice and pumpkin purée.

3. Pour batter into the prepared pan.

4. Then bake for 22-25 minutes.

5. Put it out of the oven and let the cake cool completely.

6. In a microwaveable bowl, melt the caramel sauce for about 10 seconds.

7. Then pour the melted caramel sauce over the surface of the cooked cake until the caramel fills the holes.

8. I prefer to refrigerate overnight.

9. In a medium mixing bowl, whisk together the skim milk and the sugar-free vanilla pudding.

10. Fold in cool whip topping.

11. Spread whip topping over the cold cake.

12. For extra points, sprinkle with pumpkin spice and top with Smucker’s Sugar-Free Caramel Sauce.

13. I can store leftovers in the refrigerator for up to 5 days.

Lightened Up Pumpkin Poke Cake Ingredients

ADVERTISING

INGREDIENTS

We need 1 ( 16 oz.) box of Pillsbury sugar-free yellow cake mix or Betty Crocker’s yellow cake mix
1 (15 oz.) can of 100% pure pumpkin puree
1 and 1/2 tsp pumpkin pie spice
6 Tbsp Smucker’s sugar-free caramel syrup

TOPPING INGREDIENTS

8 oz. lite cool whipped topping, thawed
1 (1 oz.) Sugar-free Jell-O vanilla pudding
1 cup skim milk
Smucker’s sugar-free caramel sauce. For extra points.

INSTRUCTIONS

Preheat the oven to 350 degrees and spray a 9×13 baking pan with non-stick cooking spray.
In a large mixing bowl, mix the dry cake mix, pumpkin pie spice and pumpkin purée.
Pour batter into the prepared pan.
Then bake for 22-25 minutes.
Put it out of the oven and let the cake cool completely.
In a microwaveable bowl, melt the caramel sauce for about 10 seconds.
Then pour the melted caramel sauce over the surface of the cooked cake until the caramel fills the holes.
I prefer to refrigerate overnight.
In a medium mixing bowl, whisk together the skim milk and the sugar-free vanilla pudding.
Fold in cool whip topping.
Spread whip topping over the cold cake.
For extra points, sprinkle with pumpkin spice and top with Smucker’s Sugar-Free Caramel Sauce.
I can store leftovers in the refrigerator for up to 5 days.

Yield: 20

Weight Watchers Lightened Up Pumpkin Poke Cake

This Lightened Up Pumpkin Poke Cake is an all-time fall favorite at my house! A scrumptious pumpkin cake, soaked in a sugar-free caramel sauce, and layered with a whipped cream pudding topping! It’s sure to satisfy any sweet tooth!

Prep Time 5 minutes

Cook Time 22 minutes

Additional Time 2 hours

Total Time 2 hours 27 minutes

Ingredients

We need 1 ( 16 oz.) box of Pillsbury sugar-free yellow cake mix or Betty Crocker's yellow cake mix
1 (15 oz.) can of 100% pure pumpkin puree
1 and 1/2 tsp pumpkin pie spice
6 Tbsp Smucker's sugar-free caramel syrup

TOPPING INGREDIENTS

8 oz. lite cool whipped topping, thawed
1 (1 oz.) Sugar-free Jell-O vanilla pudding
1 cup skim milk
Smucker’s sugar-free caramel sauce. For extra points.

Instructions

Preheat the oven to 350 degrees and spray a 9×13 baking pan with non-stick cooking spray.
In a large mixing bowl, mix the dry cake mix, pumpkin pie spice and pumpkin purée.
Pour batter into the prepared pan.
Then bake for 22-25 minutes.
Put it out of the oven and let the cake cool completely.
In a microwaveable bowl, melt the caramel sauce for about 10 seconds.
Then pour the melted caramel sauce over the surface of the cooked cake until the caramel fills the holes.
I prefer to refrigerate overnight.
In a medium mixing bowl, whisk together the skim milk and the sugar-free vanilla pudding.
Fold in cool whip topping.
Spread whip topping over the cold cake.
For extra points, sprinkle with pumpkin spice and top with Smucker's Sugar-Free Caramel Sauce.
I can store leftovers in the refrigerator for up to 5 days.