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Lightened Up Pumpkin Poke Cake Ingredients
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
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- 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.
Servings: Makes 20 slices
5 Points® per slice
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.
Notes
Servings: Makes 20 slices
5 Points® per slice
Recommended Products
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-
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inch -
Spice Supreme: Pumpkin Pie Spice, 2.5 oz Size (2 Pack) -
Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix, 16 Ounce (Pack of 6) -
Smucker's Sundae Syrup Sugar Free Caramel Flavored Syrup, 19.25oz (Pack of 3) -
Jell-O, Cook & Serve, Sugar Free Vanilla, 0.8oz Box (Pack of 4) -
Libby's 100% Pure Pumpkin Pie & Dessert Filling (Pack of 2) -
Betty Crocker Super Moist Butter Recipe Yellow Cake Mix, 6 ct, 15.25 oz
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 237Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 409mgCarbohydrates: 52gFiber: 1gSugar: 6gProtein: 3g
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