Easy Low-Fat Pumpkin Sheet Cake – a delicious recipe with Mix, Pumpkin, Water, Mix, Light Almond Milk, Sprinkles. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F; spray a 9x13 baking dish with non-stick cooking spray and set aside.
2
In a large bowl, stir together cake mix, pumpkin and water until combined. Spread it into the baking dish and bake 25-30 minutes or until a knife comes out clean after sticking it into the center. Remove cake from the oven and set cake aside to cool while you prepare frosting.
3
In a large bowl, whisk together pudding mix and milk for two minutes. Fold in Cool Whip just until combined.
4
Spread frosting over the top of the cooled cake and serve. Store leftovers in the refrigerator for up to 3 days.
5
Optional: add fall sprinkles and gingersnap crumbs to decorate, if desired.
21
kcal
Calories
3
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 box 15.25 Box Spice Cake Mix, 1 can (15 Oz. Size) Pure Pumpkin (Not Pumpkin Pie Mix), 1/2 cups Water, 1 box 1.4 Box Pumpkin Spice Instant Pudding Mix, and more.
Yes, Easy Low-Fat Pumpkin Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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