Diabetic Recipes
Pumpkin Cinnamon Torte
Ingredients
- Nonstick cooking spray
- 1 (18.25 ounce) box low-fat yellow cake mix*
- 1/4 cup low-fat margarine, melted
- 1 egg, slightly beaten (or 1/4 cup egg substitute)
- 1 (30 ounce) can pumpkin pie mix (with spices already added)
- 2 eggs, beaten (or 1/2 cup egg substitute)
- 2/3 cup canned evaporated skim milk
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Heat oven to 350 degrees F. Coat a 9 x 13 inch cake pan with cooking spray.
- Set aside 1 cup of yellow cake mix for topping.
- Mix margarine and one egg and add to remaining cake mix. Press slightly dry mixture into bottom of pan to form a crust.
- Combine pumpkin pie mix, two eggs, and evaporated skim milk. Pour over prepared bottom crust.
- Mix the reserved cake mix, sugar and cinnamon and sprinkle over pumpkin filling.
- Bake for 40 to 45 minutes.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Nutrition
Per serving: Calories: 163 Sodium: 256 mg Cholesterol: 27 mg Fat: 3 g Carbohydrates: 31 g
Exchanges: 1 1/2 Bread/Starch; 1 Vegetable