Pumpkin Poke Cake Directions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the dry cake mix, pumpkin pie spice, and pumpkin purée until well combined (batter will be thick).
- Pour the batter into the prepared pan and bake for 22-25 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then poke holes across the top with a spoon handle or chopstick.
- Melt caramel syrup in the microwave for about 10 seconds, then pour over the cake, filling the holes.
- Refrigerate the cake for at least 2 hours or overnight.
- In a medium bowl, whisk skim milk with sugar-free vanilla pudding mix until smooth, then fold in the whipped topping.
- Spread topping over the chilled cake. Drizzle additional caramel if desired, noting extra points for the topping.
- Store leftovers in the refrigerator for up to 5 days.
WW Points Calculation:
- Pillsbury Zero Sugar Yellow Cake Mix (16 oz): 38 points
- Pumpkin purée (15 oz): 0 points
- Smucker's sugar-free caramel syrup (6 Tbsp): 3 points
- Lite whipped topping (8 oz): 9 points
- Sugar-free vanilla pudding mix (1 oz): 2 points
- Skim milk (1 cup): 1 point
Total Points: 53
Servings: 20
Per Serving: 2.65 points
Nutrition Information:
- Calories: Approximately 90 per slice
- Fat: 2g
- Protein: 1g
- Carbohydrates: 18g
- Sugar: 4g
- Sodium: 120mg
I'm waiting for your comments! Enjoy!
