Easy Low-Fat Pumpkin Sheet Cake

• 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
• 1 cup Light Almond Milk OR 1 1/4 Cup Skim Milk
• 1 container 8-ounce Size, Fat Free Cool Whip
• Optional For Garnish: Fall Sprinkles And Gingersnap Crumbs

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.

mix, pumpkin, water, mix, light almond milk, sprinkles

Taken from tastykitchen.com/recipes/desserts/easy-low-fat-pumpkin-sheet-cake/ (may not work)