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.

Crumb Topping
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.

Glaze:
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.

I made a similar one the other night only mixed the pumpkin just like the pie recipe except using 1 can of milk instead of two. Then sprinkling the cake mix right on top and drizzling melted butter on that and baking.



1 29 oz can pumpkin
1 18 oz box white or yellow cake mix
1 cube butter or 1�cubes of margarine
1 12 oz can evaporated milk
4 large eggs
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground ginger
� teaspoon cloves



1 Prepare pumpkin as for 2 pies but use only 1 can evaporated milk.
2 Grease pan, put pumpkin mix in.
3 Sprinkl dry cake mix over pumpkin.
4 Melt margarine and dribble over.
5 Do not mix
6 Then bake at 425 5 min.
7 Then 375 for 40 min.

YUM!

That sounds wonderful!! Thank you for posting the recipe!

Replacing the pumpkin with yams is a nice substitute. Same consistency but doesn't have the twang that pumpkin has. Perfect fall dessert thanks for sharing.