Sugar-Free Pumpkin Snack Cake

Recipe by Crazy For Crust

The sugar free pumpkin snack cake was the star of my Thanksgiving feast. It won 5 stars from Mom which is a miracle! I made a few changes to the original recipe. Also, I did not use a hand blender but just a hand held whisk to beat the batter. Take it away.

INGREDIENTS

• Pillsbury sugar free yellow cake mix, 1 box
• Pumpkin Puree, 2 cups
• Vegetable oil, 1/3 cup
• Eggs, 2 large
• Pumpkin pie spice, 1 tablespoon
• Melted butter, 4 tablespoons
• Cinnamon, 1 teaspoon
• Granulated Splenda, 4 tablespoons

DIRECTIONS

1. Preheat oven to 350 F and line a 9x13" pan with foil. Spray Pam Original on the foil.
2. In a bowl beat eggs, 1 cup of the pumpkin puree, oil, and pumpkin spice.
3. Gradually add this egg and pumpkin mixture to the cake mix in a large bowl while whisking thoroughly with a whisk.As the mixture begins to get difficult to whisk, add the remaining pumpkin puree.
4. Save 1/2 cup of this batter in the bowl and pour the remaining in the baking pan.
5. In the saved batter, add melted butter, cinnamon, and Spleda and beat well.
6. Pour this batter over the batter in the pan. Swirl with the back of a silicone spatula.
7. Bake for 25 minutes until a toothpick come out clean.