This is a great fall dessert and if cut into 15 it is only 200 calories and 2.1 Fat Grams per serving.
1 box of white cake mix- DRY MIX (I use Betty Crocker super moist)
1 29 ounce can of pumpkin
2 teaspoon of allspice
2 teaspoon cinnamon
1/2 cup of brown sugar
Preheat oven to 350. Spray a 9x13 with non-fat cooking spray. Combine the above ingredients and mix well. Pour batter into pan.
3/4 cup of brown sugar
1/2 cup quick cooking oats
3/4 cup of wheat flour
1/2 teaspoon of cinnamon
3 tablespoons of fat-free margarine melted (I use fat-free I Can't Believe It's Not Butter)
Mix the crumb topping ingredients together with a fork until crumbly. Sprinkle the crumb mixture onto the cake batter and bake for 55-60 minutes.
1/4 cup of powdered sugar
2 teaspoons of skim milk
1/2 teaspoon of vanilla
Mix ingredients together and drizzle over the cake while it is warm. The glaze will be thick but will thin out when drizzled on the warm cake.
Leftovers should be refrigerated.
[color:"blue"] Kris BakerUrban Legends Editor
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