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Makeover Pumpkin Gooey Butter Cake

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
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    24 servings

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
1 piece: 210 calories, 8g fat (5g saturated fat), 43mg cholesterol, 258mg sodium, 33g carbohydrate (24g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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