Makeover Pumpkin Gooey Butter Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 24 |
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With all of the original's decadence, this ooey-gooey dessert trims 64 calories and 5 grams fat, making it a guilt-free holiday treat! April Taylor - Fort Riley, Kansas Ingredients:
1 package yellow cake mix (regular size) |
1 egg |
1/2 cup reduced-fat butter, melted |
filling: |
1 package (8 ounces) reduced-fat cream cheese |
1 cup canned pumpkin |
1/2 cup reduced-fat butter, melted |
2 eggs, lightly beaten |
2 egg whites |
1 teaspoon vanilla extract |
2-3/4 cups confectioners' sugar |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
additional confectioners' sugar, optional |
Directions:
1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust.
3. Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers. Yield: 24 servings.
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