Crunchy Topped Pumpkin Cake
- 1/2 c. egg substitute, 2 eggs or 4 egg whites
- 1 (16 oz.) can or 2 c. cooked pumpkin, mashed
- 3/4 c. evaporated skim milk
- 1/2 c. brown sugar, firmly packed
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 (9 oz.) pkg. yellow cake mix
- 1/2 c. margarine
- Whisk eggs in a 2-quart microwave-proof bowl or casserole. Blend in next 5 ingredients.
- Microwave on High, uncovered, 4 minutes or until hot and thickened, stirring once halfway through. Pour into microwave-proof, 8-inch square baking dish.
- Sprinkle with dry cake mix.
- Melt margarine in microwave.
- Drizzle evenly over cake mix.
- Microwave, uncovered, on High 8 minutes or until top is set, rotating dish twice.
- Place dish under conventional oven broiler for 2 minutes or until lightly browned.
- Cool. Refrigerate.
- Cut in squares.
- Serves 12, 213 calories per serving, 10.3 grams fat and 1 mg. cholesterol.
egg substitute, milk, brown sugar, cinnamon, nutmeg, yellow cake, margarine
Taken from www.cookbooks.com/Recipe-Details.aspx?id=356541 (may not work)