Easy Low Fat Pumpkin Sheet Cake
Recipe type: Dessert
Makes: 15 servings
Low fat pumpkin cake that's so good you won't know it only took 5 ingredients!
  • 1 15.25 box spice cake mix
  • 1 15-ounce can pure pumpkin (not pumpkin pie mix)
  • ½ cup water
  • 1 1.4 box pumpkin spice instant pudding
  • 1 cup light almond milk OR 1¼ cup skim milk
  • 1 8-ounce container fat free cool whip
  • Optional:  Fall sprinkles and gingersnap crumbs
  1. Pre-heat oven to 350 degrees; spray a 9x13 baking dish with non-stick cooking spray and set aside
  2. In a large bowl, stir together cake mix, pumpkin and water until combined
  3. Spread into baking dish and bake 25-30 minutes or until a knife comes out clean from the center
  4. Set cake aside to cool and prepare frosting
  5. In a large bowl, whisk together pudding mix and milk for two minutes
  6. Fold in cool whip just until combined
  7. Spread frosting over cake and serve; store leftovers in refrigerator up to 3 days
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/easy-low-fat-pumpkin-sheet-cake/