If you’re looking for a delicious and healthy dessert that won’t ruin your diet, then you’ve come to the right place. In this article, we’re going to show you how to make a sugar-free cake mix and pumpkin dessert that is not only easy to make but also packed with flavor. Whether you’re a fan of pumpkin or just looking for a sweet treat, this recipe is sure to satisfy your cravings.
Ingredients
- 1 package sugar-free yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 tsp pumpkin pie spice
- 3 eggs
- 1/3 cup vegetable oil
- 1/2 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the cake mix, pumpkin puree, pumpkin pie spice, eggs, vegetable oil, and water. Mix until well combined.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for 10 minutes before serving.
Nutritional Information
Serving size: 1 slice
Calories: 150
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 240mg
Total Carbohydrates: 19g
Dietary Fiber: 2g
Sugar: 1g
Protein: 3g
Cooking Time
Cooking time: 30-35 minutes
Equipment
- 9×13 inch baking pan
- Large mixing bowl
- Mixing spoon
- Toothpick
Serving Suggestions
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of cinnamon on top.
Variations
You can use any flavor of sugar-free cake mix that you like, such as chocolate or vanilla. You can also add chopped nuts or dried fruit to the batter for some extra texture.
Substitutions
If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves instead. You can also substitute the vegetable oil with coconut oil or unsweetened applesauce.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure to use pumpkin puree, not pumpkin pie filling.
- If you want to reduce the calories even further, you can use egg substitutes or egg whites instead of whole eggs.
- Don’t overmix the batter or the cake will be tough.
Notes
This cake is perfect for anyone who is watching their sugar intake, but still wants to enjoy a sweet treat. It’s also a great way to use up any leftover pumpkin puree you may have from making other pumpkin dishes.
Frequently Asked Questions
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container before freezing.
Can I make this cake in advance?
Yes, you can make this cake up to a day in advance. Just store it in an airtight container in the refrigerator until you’re ready to serve it.
What can I use instead of pumpkin?
You can use mashed sweet potato or butternut squash instead of pumpkin.
Personal Thoughts
This sugar-free cake mix and pumpkin dessert is one of my favorite recipes. It’s so easy to make and tastes amazing. I love that it’s sugar-free, so I can indulge in a sweet treat without feeling guilty. The pumpkin puree adds a delicious flavor and moisture to the cake, while the cake mix makes it super easy to prepare. I highly recommend giving this recipe a try!